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

Roasted Butternut Squash and Apple Bisque

Fall is my favorite time of year...this Bisque is Delish! Freeze for lunch 😊

Yields: 2 quarts


  • 3 lbs. butternut squash, peeled and cubed
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 6 red apples, quartered
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 1 large white onion, sliced
  • 4 garlic cloves, thinly sliced
  • 4 cups apple cider
  • 4 cups vegetable stock
  • 2 parsley leaves
  • 1 bay leaf
  • Pinch nutmeg
  • Pinch cinnamon


  1. Preheat oven to 425℉.
  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 leaves.

Adapted from Boston Chefs

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