Williams Sonoma Winter Squash and Apple Bisque
Warm up your winter evenings with the Williams Sonoma Winter Squash and Apple Bisque—a velvety, flavor-packed soup that perfectly balances the natural sweetness of butternut squash and Granny Smith apples with a hint of cozy spices like cinnamon, nutmeg, and ginger. This creamy bisque is elevated with a touch of heavy cream and harmonized by the savory notes of chicken or vegetable stock, making it an irresistible blend of sweet and savory. Ready in just about an hour and yielding six hearty servings, this recipe is ideal for family dinners or as an impressive starter for holiday gatherings. Serve it hot, with a drizzle of cream or a sprinkle of cinnamon for a show-stopping presentation that tastes as inviting as it looks. Perfect for seasonal cooking, this autumn-inspired soup is guaranteed to become a cold-weather favorite.
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded, and cubed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium Granny Smith apples, peeled, cored, and cubed
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 4 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a large pot over medium heat, melt the butter with the olive oil.
Add the chopped onion and cook, stirring occasionally, until tender and translucent, about 5 minutes.
Add the cubed butternut squash and apple to the pot and stir to combine.
Sprinkle in the cinnamon, nutmeg, and ginger, cooking for an additional 2 minutes to toast the spices and enhance their flavor.
Pour in the chicken or vegetable stock, ensuring the ingredients are submerged. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let simmer for 25–30 minutes, or until the squash and apples are tender and easily pierced with a fork.
Using an immersion blender, carefully puree the soup in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and season with salt and pepper, adjusting to taste.
Warm the soup over low heat for another 2–3 minutes, stirring occasionally, but do not let it boil.
Serve the bisque hot, garnished with a drizzle of cream or a sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 52.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
