Butternut Squash Apple Bisque

This blog contains sponsored content and the following post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure policy here.

Ohh… the deliciousness that is about to be experienced after having one taste of this butternut squash apple soup will blow your mind. Even if you’ve never made butternut squash soup before, you’ll want to try this easy recipe. So pull up to the table for a spoonful of this dairy-free soup recipe, and tell me what you think.

It’s soup weather, and, for many, that means sitting curled up on the couch with a nice bowl of hot soup. Unfortunately, many soup recipes are filled with fat, added sugars and lots of other inflammatory ingredients. This creamy butternut squash apple soup is suitable for vegetarians, vegans and the gluten free readers in the crowd.

Butternut squash soup is the kind of soup that scents up the whole house and makes it smell like Fall with just a few simple ingredients. Lots of people complain that healthy cooking is not affordable. But, this recipe is nutritious, delicious and economical too. You can buy butternut squash for between 99 cents and 1.99 a pound and feed a family of four.

Ingredients in the Butternut Squash Apple Bisque

I like simple recipes and if this doesn’t constitute an easy soup recipe, I don’t know what does. The butternut squash is the star here. It’s tall, elegant, sweet and smooth, like butter on the inside.

When you roast squash at the right temperature, something magical happens.

I tend to leave the skin on the butternut squash before baking and then remove the skin and seeds after cooking. To tell you the truth, you could also leave the cooked skins on for extra fiber in the recipe.

After removing the cooked tender skin, you can feast on some or all if you like. I usually have one or two people in my house that will get annoyed if I toss the cooked skins in the trash without warning.

In this recipe, I use herbs and spices like thyme, cayenne, allspice, cinnamon and, of course, sea salt & fresh cracked pepper to bring out the robust flavor of a well balanced soup.

To smooth it all out, while keeping things organic, opt for organic apple juice.

Tools You’ll Need

Part of cooking is using the right tools for the job. And when making this Butternut Apple Squash Bisque, these are the tools for the job.

Cooking Tips for Butternut Squash Soup

First off, you’ll need a really sharp knife to cut the butternut squash. You can cut the squash lengthwise or in round one-inch discs. You can also use a combination of both techniques, which is what I did in this case.

The neck of the squash is cut into discs while the “bell” lower half is cut into halves.

Also, in order to prevent the sliced onions from burning, cover them completely with sliced squash. Then brush the vegetables with oil on one side only.

Use any remaining oil to drizzle over the squash and onions before putting them in the oven. Note, you do not have to turn the butternut squash half-way through while baking.

You can remove the seeds before or after cooking. Removing the seeds prior to cooking means that you can save them for planting in the garden or use to make roasted seeds later.

Serving Suggestions for Butternut Squash Apple Bisque

You can eat this soup alone or as a starter before any meal. You can also serve it with your favorite salad for a soup and salad combo any night of the week.

Try These Other Dairy Free Soup Recipes

Tomato Red Pepper Soup

Roasted Carrot Ginger Soup

Vegan Potato Leek Soup

Yield: 4

Butternut Squash Apple Bisque

Butternut Squash Apple Bisque

This creamy plant-based butternut squash apple bisque is also gluten free. It's the perfect warm-up on a cool day.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Line with slices of fresh onions and place on heavy duty sheet pan.
  3. Places slices of butternut squash over the onions to cover, so that the onion is not exposed.
  4. Brush tops of squash with oil, drizzling any remaining oil over the vegetables.
  5. Cook for 45 minutes or until tender.
  6. Remove from oven.
  7. Use a spoon to carefully remove seeds from the center of the cooked squash.
  8. Using the same spoon, remove the pulp from the butternut skin, along with the onions and place in a high-powered blender.
  9. Add herbs, spices and seasonings (cumin, cayenne, allspice, cinnamon, thyme, salt, pepper)
  10. Add apple juice.
  11. If your blender has a soup setting use it blend the soup.
  12. Otherwise blend all ingredients at high speed until creamy and smooth.
  13. If your soup is cool after blending, you can go ahead and re-heat on the stovetop for a few minutes.
  14. Otherwise, sit back and enjoy the delicious creaminess.

Here's a Great Way to Store Any Leftovers

  • Comments ( 0 )

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

TOP