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Butternut Squash and Apple Bisque

A seasonal soup that is great any time of the year. Serve hot in the colder months, or cold during the summer. Add some fresh chives and a dollop of crème fraîche for a garnish that will wow your guests.

Butternut Squash + Apple Bisque.jpg

Ingredients

  • ¼ cup (60 ml) olive oil, optional
  • 4 garlic cloves, peeled, smashed
  • 2 medium (275 g) white onion, peeled, cut into large chunks
  • 2 pounds (908 g) butternut squash, peeled, seeded, cubed
  • 3 medium (360 g) Honeycrisp Apples, or other seasonal apples, seeded, quartered
  • 2 teaspoons salt, optional
  • 2 teaspoons ground cinnamon
  • 8 sage leaves
  • 8 cups (1.4 l) vegetable stock

Directions

  1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add onion, garlic, squash, apples, salt, cinnamon and sage. Saute for 10-12 minutes, stirring occasionally, until onions are translucent. Add the stock and stir to incorporate.
  2. Simmer over medium-low heat for 1½ hours.
  3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
  4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1-2 minutes or until desired consistency is achieved. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.

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