Do you know what technically defines a bisque?!
I didn’t… so I Googled it. Apparently, the OG meaning was a type of soup made from crustaceans (aka lobster, crab, shrimp and crayfish) and thickened with rice. However, over time the word bisque has evolved to meaning just any puréed soup. So today we have a butternut squash apple bisque… no crustaceans unfortunately, BUT a dang creamy and delicious VEGAN soup. Sound okay to you? Goooooood.
Now, I know there are 50 million butternut squash soups on the internet, probably topped with fried sage (#basic) but I thought I’d change it up today with infusing my butternut squash soup with apples! The apples are roasted right along with the butternut squash then pureed into a beautiful bright, fresh, and creamy bisque!
We’re on a roll with these Friendsgiving/Thanksgiving recipes!!! Are you loving it?! I know I am! Good because this butternut squash apple bisque would be a fabulous beginning course to your Thanksgiving dinner. It also heats up great for lunch or leftovers! Recipe timeeeeeeeeeeeee.
butternut squash apple bisque
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 shallots, minced
- 2 apples, cored and chopped (I used gala apples)
- 1 2-3 lb butternut squash; peeled, seeded, and chopped into 1-inch pieces
- healthy pinch sea salt and black pepper
- 6 cups vegetable stock
- 2 sprigs fresh rosemary + extra leaves/needles for garnish
- 4 sprigs fresh thyme + extra leaves for garnish
- 1 14-15oz can coconut cream* (or 1 2/3 cups milk), divided
- Heat olive oil in a dutch over or large pot over medium-high heat. Add onions and shallots then sauté until they are softened, about 5 minutes, stirring occasionally. Next, add in the apple and butternut squash chunks plus a healthy pinch sea salt and black pepper, stir to coat then cook about 5 minutes. Add stock to the pot along with the sprigs of fresh rosemary and thyme. Reduce heat to medium, cover, and let simmer about 25 minutes or until apples and squash are tender. Remove the remainder of the herb sprigs from the pot, stir in 1 1/3 cups coconut cream or milk, then puree the mixture using an immersion blender or by transferring it to a high-speed blender. With the pureed soup back in the pot and the heat set at medium, simmer uncovered until soup reaches your desired thickness (I let mine simmer with the cover off about 15 minutes). Remove soup from heat and ladle into bowls. Garnish with a drizzle of remaining coconut cream (or milk) plus a sprinkle of thyme and rosemary leaves along with a few dashes of pepper.
* I really recommend using the coconut cream, as it yields a creamier soup. However, if you are trying to lower the calories and/or fat content of the soup, you can go with lite coconut milk. Also, you can sub in normal milk here if you are not vegan or dairy free. If not using a can coconut milk, you will need about 1 2/3 cups of milk total.
p.s. more soup recipes here!