Roasted Butternut Squash and Apple Bisque | The Little Shop of Olive Oils

Roasted Butternut Squash and Apple Bisque

Tracey Wilkinson2 comments

Fall is my favorite time of year...this Bisque is Delish! Freeze for lunch :-)

Yields: 2 quarts

INGREDIENTS

  • 3 lbs butternut squash, peeled and cubed
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 6 red apples, quartered
  • 2 tablespoons  extra-virgin olive oil (any variety)
  • 1 large white onion, sliced
  • 4 garlic cloves, thinly sliced
  • 4 cups apple cider
  • 4 cups vegetable stock
  • 2 parsley leafs
  • 1 bay leaf
  • Pinch nutmeg
  • Pinch cinnamon

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Mix together the squash, carrot and apple and spread across two baking pans. Roast until well browned (about 40 minutes). Set aside.
  3. In a pot, heat oil. Then, add onion and garlic. Lower heat to medium and cook until slightly browned and translucent (about 10 minutes).
  4. Add roasted squash, carrot and apple to saucepan. Pour in apple cider, vegetable stock, thyme and bay leaf and return to medium-high heat. Simmer until all vegetables are soft. Discard bay leaves.
  5. Puree (using a blender or an immersion blender) and taste for seasoning, adding a pinch of nutmeg and cinnamon.
  6. Garnish with parsley leafs

Adapted from Boston Chefs

2 comments

Kat Connor
Kat Connor
I don’t see the apple balsamic in the ingredient list, only in the directions. How much do you add? Thanks!
Claudine Reilly
Claudine Reilly
Should the apples be peeled?

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