Roasted Butternut Squash and Apple Bisque

A creamy and comforting American soup made with roasted butternut squash, apples, and a hint of spice, inspired by the fall harvest of the United States.

🛒 Ingredients

• 1 large Butternut Squash
• 1 medium Onions
• 3 cloves Garlic
• 2 medium Apples
• 4 cups Chicken Broth
• 1 cup Heavy Cream
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Peel, de-seed, and cube the butternut squash, and place it on a baking sheet. Roast for 25-30 minutes, or until tender.

2. 2

   Step 2: In a large pot, sauté the onions and garlic in butter until softened.

3. 3

   Step 3: Add the roasted butternut squash, apples, chicken broth, heavy cream, salt, black pepper, cinnamon, and nutmeg to the pot.

4. 4

   Step 4: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.

5. 5

   Step 5: Use an immersion blender or a regular blender to puree the soup until smooth.

6. 6

   Step 6: Return the soup to the pot and simmer for an additional 5-10 minutes.

7. 7

   Step 7: Taste and adjust the seasoning as needed.

8. 8

   Step 8: Serve warm, garnished with chopped fresh herbs or a sprinkle of cinnamon, if desired.

💡 Pro Tips

To enhance the flavor, roast the squash and apples at a higher temperature (425°F/220°C) for a shorter amount of time, or until tender. To avoid over-blending the soup, be cautious when using an immersion blender or regular blender. Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

📊 Nutrition per Serving