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Creamy Butternut Squash and Apple Bisque

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A velvety autumn soup featuring roasted butternut squash and tart apples, blended with warming spices and finished with a fresh, seasonal garnish. Comforting, easy to make, and perfect for chilly days or festive gatherings.

Ingredients

Scale
  • 2 lbs butternut squash, peeled and cubed (about 4 cups)
  • 2 large tart apples (such as Granny Smith), peeled and chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tbsp unsalted butter (or olive oil for dairy-free)
  • 1/2 cup heavy cream (or coconut milk for vegan)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Fresh apple slices (thin, for topping)
  • Toasted pumpkin seeds (pepitas)
  • Crème fraîche or sour cream (for swirling)
  • Fresh thyme leaves (optional)
  • Chopped chives (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cube butternut squash into 1-inch pieces. Peel, core, and chop apples. Dice onion, carrot, and celery. Mince garlic.
  3. Spread squash and apples on baking sheet. Drizzle with 1 tbsp melted butter (or olive oil), sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes, until squash is fork-tender and caramelized.
  4. While squash roasts, melt remaining butter in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute.
  5. Add roasted squash and apples to the pot. Pour in vegetable broth. Sprinkle in cinnamon and nutmeg. Bring to a gentle boil, then lower heat and simmer for 10 minutes.
  6. Remove pot from heat. Use an immersion blender or transfer in batches to a countertop blender. Blend until silky-smooth, about 2-3 minutes. Add more broth if soup is too thick.
  7. Stir in heavy cream. Taste and adjust salt and pepper as needed.
  8. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Slice apples thinly, chop chives, and pluck thyme leaves for garnish.
  9. Ladle bisque into bowls. Top with a swirl of crème fraîche, apple slices, toasted pumpkin seeds, and sprinkle with chives or thyme.

Notes

Roasting the squash and apples intensifies flavor and sweetness. For vegan or dairy-free, use olive oil and coconut milk. Blend thoroughly for a silky texture; strain for extra smoothness. Garnish just before serving for best color and crunch. Soup freezes well for up to 2 months.

Nutrition

Keywords: butternut squash soup, autumn bisque, creamy soup, apple soup, fall recipes, vegetarian soup, gluten-free soup, comfort food, easy soup recipe

Find it online: https://evabake.com/creamy-butternut-squash-and-apple-bisque-recipe-easy-autumn-soup-with-fresh-garnish/