Autumn Harvest Squash and Apple Bisque
Embrace the cozy flavors of fall with this delightful Autumn Harvest Squash and Apple Bisque. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and Granny Smith apples, finished with aromatic herbs. Perfect as a comforting starter or a light meal, this bisque is not only easy to make but also a fantastic way to celebrate seasonal ingredients. Serve with a swirl of tangy sour cream for a stunning presentation and a burst of flavor that brings warmth to your dining table.
8
Servings
200
Calories
12
Ingredients
Ingredients
unsalted butter
2 tablespoons (melted)
yellow onion
1 large (finely chopped)
shallots
2 (finely chopped)
Granny Smith apples
2 (peeled, cored, and cut into 2-inch chunks)
butternut squash
1 (about 2 lbs) (peeled and cut into 2-inch chunks)
chicken stock or prepared broth
6 cups (homemade or store-bought)
fresh rosemary
1 teaspoon (finely chopped)
fresh thyme
2 teaspoons (finely chopped)
half-and-half
1/2 cup (added directly)
salt
to taste
black pepper
to taste
sour cream
1/2 cup (for garnish)
Instructions
1
Begin by peeling and seeding the butternut squash, then cut it into 2-inch chunks. Similarly, peel and core the Granny Smith apples and cut them into 2-inch pieces.
2
In a large soup pot over medium-high heat, melt the unsalted butter. Once melted, add the finely chopped onion and shallots, sautéing them until softened and translucent, about 5 minutes.
3
Add the apples and butternut squash to the pot, stirring well to coat them in the butter and sauté for another 3 minutes to enhance their natural flavors.
4
Pour in the chicken stock and add the finely chopped rosemary. Bring the mixture to a gentle simmer, then add the thyme. Cover the pot and reduce the heat to medium, allowing it to simmer for roughly 25 minutes or until all the vegetables are very tender.
5
Once cooked, remove the pot from heat. Use a hand-held blender or transfer the mixture to a standing blender in batches, and blend until very smooth.
6
Stir in the half-and-half, adjusting the seasoning with salt and freshly ground black pepper to taste. If desired, you can reheat the bisque gently over medium-low heat until warmed through.
7
Ladle the bisque into warmed bowls, creating a lovely presentation. For a finishing touch, garnish each bowl with a swirl of sour cream, and feel free to add fresh herb leaves for visual appeal.
Nutrition Information
10g
Fat
22.5g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Squash and Apple Bisque?
It is a creamy, velvety fall soup featuring roasted butternut squash, Granny Smith apples, and aromatic herbs.
How many servings does this recipe yield?
This recipe makes 8 servings.
What type of squash is recommended for this bisque?
The recipe calls for one butternut squash, approximately 2 lbs in weight.
What kind of apples should I use?
Granny Smith apples are recommended for their tartness and texture.
How many calories are in a serving of this bisque?
There are approximately 200 calories per serving.
Is there dairy in this recipe?
Yes, the recipe uses unsalted butter, half-and-half, and a sour cream garnish.
How much fat is in one serving?
Each serving contains 10g of fat.
What is the protein content per serving?
Each serving contains 3.1g of protein.
What is the carbohydrate count for this soup?
There are 22.5g of carbohydrates per serving.
What herbs are included in the recipe?
The recipe uses fresh rosemary and fresh thyme for flavoring.
Can I use store-bought broth?
Yes, you can use either homemade or store-bought chicken stock or prepared broth.
How should the squash and apples be prepared?
Both should be peeled, seeded/cored, and cut into 2-inch chunks.
How long do I need to sauté the onions and shallots?
Sauté them in melted butter for about 5 minutes until softened and translucent.
What is the total simmering time for the soup?
The mixture should simmer for roughly 25 minutes or until the vegetables are very tender.
How do I achieve a smooth texture for the bisque?
You can use a hand-held immersion blender or a standing blender to process the mixture until very smooth.
When do I add the half-and-half?
Stir in the half-and-half after the soup has been blended until smooth.
What garnish is suggested for presentation?
A swirl of sour cream and fresh herb leaves are recommended for garnish.
Can this recipe be made vegetarian?
Yes, although it calls for chicken stock, you can substitute it with vegetable broth.
What size onion is required?
The recipe specifies 1 large yellow onion.
How many shallots are needed?
You will need 2 shallots, finely chopped.
What is the cooking heat for the initial sautéing?
The onion and shallots should be sautéed over medium-high heat.
How much butter is used?
The recipe calls for 2 tablespoons of unsalted butter.
What is the amount of chicken stock required?
You will need 6 cups of chicken stock or prepared broth.
How much rosemary and thyme should I use?
Use 1 teaspoon of chopped rosemary and 2 teaspoons of chopped thyme.
Should the pot be covered while simmering?
Yes, cover the pot and reduce the heat to medium while the vegetables simmer.
Can I reheat the bisque after adding dairy?
Yes, you can reheat it gently over medium-low heat until warmed through.
Is this soup considered a comfort food?
Yes, it is tagged as a comfort food and ideal for fall flavors.
What is the serving size?
The specific serving size in ounces/cups is not provided, but the recipe serves 8 people.
How many ingredients are in this recipe?
The recipe consists of 12 total ingredients.
What category does this recipe fall under?
This recipe is categorized under 'Vegetable' dishes.