Butternut Apple Bisque is a velvety smooth, filling, vegetarian soup. It combines two fall favorites, butternut squash and apples.
Roasting butternut squash really intensifies the flavor. It is the base for this soup. There are very few additional ingredients. Apples add a slight sweetness and it is finished with a small amount of cream. If you want to keep this vegan, you could substitute coconut milk or almond milk. You could also leave it out all together. The soup is thick and rich on it’s own.
Butternut Apple BisquePrint This
- 2 tablespoons olive oil, divided
- 2 pound butternut squash, split in half, seeds removed
- 1 cup yellow onion, diced
- 4 cups vegetable broth
- 2 apples, peeled, cored and cut into 1 inch cubes
- ½ teaspoon black pepper
- 4 sprigs fresh thyme
- ½ heavy cream
- salt to taste
Preheat the oven to 350 degrees.
Brush the butternut squash with one tablespoon of the olive oil. Place it on a foil lined baking sheet with the cut side down. Roast for one hour or until soft and a knife inserted has no resistance. Remove from the oven and cool slightly. Scoop the squash from the shell.
Add the remaining tablespoon olive oil to a large stock pot over medium low heat. Add the onion and cook for 3 minutes, stirring occasionally until it begins to soften. Do not let it brown.
Add the squash, vegetable broth, apples, pepper and thyme. Raise the heat to the high setting to bring the mixture to a boil. Lower back to medium low and simmer, uncovered for 15 minutes.
Let the soup cool slightly.
Pour the soup into a food processor or blender. Process until it is smooth.
Return the soup to the pot. Stir in the cream.
Heat over medium low heat until hot. Taste and add salt if needed.