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Creamy Roasted Butternut Squash Apple Bisque

creamy roasted butternut squash apple bisque - featured image
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A cozy and sophisticated creamy bisque combining roasted butternut squash and apples with a nutty sage brown butter drizzle, perfect for quick and comforting fall meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs), peeled, seeded, and cubed
  • 2 medium Honeycrisp apples, peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz) low-sodium vegetable broth or chicken broth
  • 1 cup (8 fl oz) unsweetened apple cider or apple juice
  • 1/2 cup (4 fl oz) heavy cream or full-fat coconut milk for dairy-free version
  • 2 tablespoons olive oil or avocado oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 tablespoons unsalted butter (or vegan butter)
  • 8–10 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Peel, core, and chop the apples into chunks similar in size to the squash. Toss both in 2 tablespoons of olive oil, salt, and a pinch of black pepper.
  3. Spread the squash and apples evenly on the baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.
  4. While roasting, dice the onion and mince the garlic. In a large pot, heat a splash of olive oil over medium heat. Add the onion and sauté for about 5 minutes until translucent and soft.
  5. Add the garlic to the pot and cook for 30 seconds, being careful not to burn it.
  6. Once the squash and apples are roasted, add them to the pot. Pour in the vegetable broth and apple cider. Stir in the cinnamon if using. Bring to a gentle simmer and cook uncovered for 10 minutes.
  7. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches.
  8. Return the pot to low heat and stir in the cream. Adjust seasoning with salt and pepper to taste. Keep warm.
  9. For the sage brown butter: In a small skillet over medium heat, melt the butter. Once it begins to foam, add the fresh sage leaves. Continue cooking until the butter turns golden brown and smells nutty, and the sage leaves become crisp (about 3-4 minutes). Remove from heat.
  10. Ladle the bisque into bowls, drizzle with the sage brown butter, and sprinkle flaky sea salt on top. Serve immediately.

Notes

Roast the squash and apples until caramelized for best flavor. Use fresh sage leaves for the brown butter drizzle to achieve a crisp, nutty finish. Watch the butter carefully when browning to avoid burning. For a dairy-free version, substitute heavy cream with full-fat coconut milk and butter with vegan butter or olive oil. Adjust thickness by adding more broth or cider as needed. Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple bisque, creamy soup, fall recipe, comfort food, roasted squash, sage brown butter, easy soup, dairy-free option, vegan soup

Find it online: https://sagestirs.com/creamy-roasted-butternut-squash-apple-bisque-recipe-30-minute-easy-comfort-soup/