Squash and Apple Bisque

Cozy up with a bowl of luxurious Squash and Apple Bisque, a velvety soup that perfectly balances sweet and savory flavors. Roasted butternut squash and tart Granny Smith apples create a silky, nutrient-rich base, complemented by warming spices like cinnamon and nutmeg. A hint of maple syrup adds subtle sweetness, while heavy cream lends a luscious finish. This autumn-inspired dish is easy to prepare, with just 15 minutes of prep and a blend of wholesome ingredients. Garnish each bowl with a sprinkle of crunchy pumpkin seeds for added texture. Perfect for chilly evenings or as an elegant starter, this creamy bisque is a seasonal favorite that captures the essence of fall.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium (about 2-3 pounds total) butternut squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 2 medium (peeled, cored, and diced) Granny Smith apples
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 4 cups vegetable stock (or chicken stock)
• 0.5 cups heavy cream
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.

Step 3

Roast the squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Allow it to cool slightly before scooping out the flesh and setting it aside.

Step 4

In a large pot or Dutch oven, heat the unsalted butter and the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1 minute.

Step 6

Stir in the diced Granny Smith apples, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally, until the apples begin to soften.

Step 7

Add the roasted squash flesh to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.

Step 8

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches and blend until smooth, then return it to the pot.

Step 9

Stir in the heavy cream, maple syrup, salt, and black pepper. Cook for an additional 5 minutes over low heat to warm through. Adjust seasoning as needed.

Step 10

Serve the bisque hot, garnished with a drizzle of cream or a sprinkle of pumpkin seeds if desired.

Nutrition Facts

Serving size	(3918.5g)

Amount per serving	% Daily Value*
Calories	2197.2

Total Fat 103.6g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182mg	0%
Sodium 4667.5mg	0%
Total Carbohydrate 327.0g	0%
Dietary Fiber 86.5g	0%
Total Sugars 104.1g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 1048.3mg	0%
Iron 17.2mg	0%
Potassium 7760.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 5.0%

Carbs: 55.5%