Creamy Apple Butternut Squash Bisque
This comforting and creamy bisque beautifully marries the sweetness of ripe Granny Smith apples with the earthy notes of roasted butternut squash. Perfect for chilly evenings, this soup features a medley of fragrant herbs and a touch of brown sugar to enhance the natural flavors. Velvety and rich, this bisque can be served as a delightful starter or paired with crusty bread for a satisfying meal that’s both nutritious and delicious. Gather your loved ones to enjoy this heartwarming bowl of fall flavors!
6
Servings
100
Calories
12
Ingredients
Ingredients
Butternut Squash
1 1/2 lbs (peeled, seeded, and cubed)
Granny Smith Apples
2 (peeled, cored, and chopped)
Onion
1 (chopped)
Rosemary
1 pinch (dried)
Marjoram
1 pinch (dried)
Salt
1/2 teaspoon (to taste)
Brown Sugar
2 teaspoons (to enhance sweetness)
White Pepper
1/4 teaspoon (to taste)
Chicken Stock
1 quart (for the soup base)
Butter
4 tablespoons (for the roux)
Flour
2 tablespoons (for thickening)
Half-and-Half
1 1/2 cups (for creaminess)
Instructions
1
Start by peeling, seeding, and chopping the butternut squash into cubes. Peel, core, and chop the Granny Smith apples and set them aside.
2
In a heavy saucepan, combine the diced squash, chopped apples, chopped onion, rosemary, marjoram, salt, brown sugar, white pepper, and chicken stock. Stir to combine.
3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 1 hour, or until the squash and apples are tender.
4
After simmering, strain the soup to separate the solids. Transfer the squash and apple mixture to an electric blender and puree until smooth. Return the puree to the soup base.
5
In another saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 2-3 minutes until it forms a smooth paste.
6
Gradually pour the strained soup through a fine-mesh strainer over the roux, whisking continuously to prevent lumps from forming. Continue pouring until all the soup is incorporated.
7
Bring the mixture back to a gentle boil, stirring frequently.
8
Lower the heat and stir in the half-and-half, heating through until warmed but not boiling. Adjust seasoning as necessary, and serve hot.
Nutrition Information
6.3g
Fat
7.7g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Apple Butternut Squash Bisque?
It is a comforting and velvety soup that combines the sweetness of Granny Smith apples with the earthy flavor of roasted butternut squash and fragrant herbs.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What type of apples should I use for this bisque?
The recipe recommends using 2 Granny Smith apples for their specific tartness and sweetness.
How many calories are in a serving of this soup?
Each serving contains approximately 100 calories.
Is this butternut squash bisque vegetarian?
As written, it uses chicken stock, but it can easily be made vegetarian by substituting it with vegetable stock.
What herbs are included in this recipe?
The bisque is seasoned with dried rosemary and marjoram for a fragrant, earthy profile.
How do I prepare the butternut squash?
You should peel, seed, and chop the butternut squash into cubes before starting the cooking process.
How long does the soup need to simmer?
The mixture should simmer on low heat for about 1 hour, or until the squash and apples are completely tender.
What is the purpose of adding brown sugar?
Brown sugar is used to enhance the natural sweetness of the butternut squash and the Granny Smith apples.
How do I make the soup creamy?
The creaminess comes from pureeing the cooked squash and apples, then incorporating a roux and 1 1/2 cups of half-and-half.
What is a roux and how is it made in this recipe?
A roux is a thickening agent made by melting 4 tablespoons of butter and whisking in 2 tablespoons of flour until it forms a smooth paste.
Why do I need to strain the soup?
Straining separates the solids from the liquid so you can puree the apples and squash into a perfectly smooth texture before recombining.
Can I use white pepper instead of black pepper?
Yes, this recipe specifically calls for 1/4 teaspoon of white pepper to maintain the soup's light, uniform color.
Is this soup considered healthy?
Yes, it is tagged as healthy and nutritious, providing 2g of protein and 7.7g of carbohydrates per serving.
What should I serve with this bisque?
It pairs beautifully with crusty bread for a full meal or can be served as a starter.
Can I use an electric blender for this recipe?
Yes, an electric blender is required to puree the squash and apple mixture until smooth.
How much butternut squash is needed?
The recipe requires 1 1/2 lbs of butternut squash.
What is the fat content per serving?
Each serving contains approximately 6.3g of fat.
Can I make this soup gluten-free?
To make it gluten-free, substitute the 2 tablespoons of flour with a gluten-free flour blend or cornstarch when making the roux.
How do I prevent lumps in the soup?
Gradually pour the soup through a fine-mesh strainer over the roux while whisking continuously to ensure a smooth consistency.
What flavor profile does this bisque have?
It features a medley of sweet, earthy, and fragrant flavors with a rich, velvety finish.
Can I substitute the half-and-half?
You can use heavy cream for a richer soup or whole milk for a lighter version, though the texture may vary.
What is the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating.
Is there onion in this bisque?
Yes, one chopped onion is simmered with the apples and squash to add savory depth.
Can I use fresh herbs instead of dried?
Yes, if using fresh rosemary and marjoram, use about three times the amount of the dried pinches called for.
How much chicken stock is used?
The recipe calls for 1 quart of chicken stock as the base.
Is this a good recipe for fall?
Absolutely, it is specifically described as a heartwarming bowl of fall flavors perfect for chilly evenings.
Can I freeze this soup?
Yes, but be aware that cream-based soups can sometimes change texture when frozen. Thaw in the fridge and whisk well while reheating.
How much salt should I add?
The recipe calls for 1/2 teaspoon of salt, though you can adjust this to taste.
What is the final step of the recipe?
The final step is to stir in the half-and-half and heat through until warmed but not boiling before serving hot.