Roasted butternut squash apple bisque is a perfect fall appetizer or main course soup with butternut squash, apples, cinnamon and ginger combining to fill your bowl and your kitchen with the rich aromas of the season.
It’s finally cooled off here in Texas (it’s in the 70’s instead of the 90’s) and I’ve started doing the roasted vegetable thing. A few weeks ago, when I just couldn’t wait to start roasting vegetables I made a spice roasted pumpkin. Of course it was pretty warm when I prematurely made that and I paid for it later by having my house be quite warm that night. I might have a patience problem. Might.
Since the temps are cooler, I crave soups. What’s the difference between a bisque and a soup you ask? Well, a bisque and a chowder are both just thick soups. A bisque is smooth while a chowder is chunky. Clear as a bowl of butternut squash apple bisque?
This bisque is so full of fall flavor I just love it! It almost smells like Thanksgiving when you’re making it. It’s got all your classic fall flavors like apple, cinnamon and ginger. Then when you add the chicken stock you kind of get an overall aroma like that of a cooking turkey. All that’s missing is the cranberry sauce. 😉
You can decide how thick or thin you want your bisque to be. I tend to like mine on the thicker side, but you could add more broth to thin it out if you like. Vegetable stock would also taste quite good in this bisque as well. And then you’d have a vegan version of the soup.
I topped my butternut squash apple bisque with some roasted/salted pumpkin seeds. But it would also taste delicious with toasted bread cubes on top. If you’re feeling a little spicy, you could also stir in a bit of chipotle powder. The smoky spice would taste great mixed with the sweet from the butternut squash and apples.
- 1 2-3 pound butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 1 apple, peeled and diced
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- freshly ground pepper, to taste
- 3-4 cups chicken stock (depending on how thick or thin you like your bisque)
- Preheat oven to 400 degrees Fahrenheit.
- Cut butternut squash in half, lengthwise, and scrape out seeds.
- Place squash cut side down on a sided baking pan and slide into the oven.
- Roast for 50-60 minutes (or until the squash has softened).
- Remove from oven and let cool.
- Once it's cool enough to handle, scrape roasted squash from the peel and into a container. Set aside.
- Add oil to 5 quart pot and heat over medium heat.
- Once oil is hot, add onion and apple to the hot oil.
- Cook until onions are almost translucent (about 5 minutes).
- Add cooked butternut squash to the pot.
- Add salt, ginger, cinnamon and pepper to the pot.
- Pour in stock and stir to combine everything.
- Bring everything to a boil and cook until apples have softened (about 5 minutes).
- Remove pot from heat and pour contents of pot into a blender or use a stick blender to puree. If pouring into a blender, make sure that you keep the top vented. Blending hot liquids can be a bit tricky. Hot liquids expand and can explode out of the top of the blender if you don't keep the lid well vented. I prefer to use a stick blender when blending hot liquids.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.