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Apple And Butternut Squash Bisque Recipe

Warm up your winter with this creamy, dreamy Apple and Butternut Squash Bisque! This comforting soup is bursting with autumnal flavors – sweet apples, earthy butternut squash, and fragrant herbs. Perfect for a cozy night in or a sophisticated dinner party.

Prep Time 20 mins
Cook Time 75 mins
Calories 302.6 kcal
Protein 15g
Rating 3.5 (2 Reviews)
Apple And Butternut Squash Bisque 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple And Butternut Squash Bisque

  • 1 large butternut squash (about 3 pounds)
  • 2 Granny Smith apples
  • 1 medium onion
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • Brown Sugar
  • White Pepper
  • 4 cups chicken stock
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream

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How to Make Apple And Butternut Squash Bisque

  1. Preheat oven to 400°F (200°C).
  2. Chop 1 medium butternut squash (about 1.5 lbs) into 1-inch cubes. Peel and chop 2 medium apples (about 1 lb total), such as Honeycrisp or Fuji, into 1/2-inch pieces.
  3. In a large bowl, toss the butternut squash and apples with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried rosemary, and 1/2 teaspoon dried marjoram.
  4. Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender.
  5. While the squash and apples are roasting, finely chop 1/2 medium yellow onion (about 1/2 cup).
  6. In a heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  7. Add 4 cups vegetable or chicken stock to the pot. Add the roasted butternut squash and apples.
  8. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
  9. Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
  10. In a separate small saucepan, make a roux: Melt 2 tablespoons butter, whisk in 2 tablespoons all-purpose flour, and cook for 1 minute, stirring constantly.
  11. Gradually whisk the pureed soup into the roux, a little at a time, until fully incorporated. This will help thicken the bisque.
  12. Return the soup to the saucepan and heat through. Stir in 1 cup heavy cream or half-and-half. Heat gently until warmed through; do not boil.
  13. Season to taste with salt and pepper. Garnish with a swirl of cream, a sprinkle of fresh rosemary, and a drizzle of olive oil (optional).

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

48g

Fat

48g

Carbs

11g

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner American Vegetarian Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Bisques Cream Soups Soups Stews Fruit Vegetables American Southern United States Dietary Low Sodium Low Calorie Low Carb Low In Something Apples Squash 4 Hours Or Less