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butternut squash apple bisque

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes

* 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.