It’s fall, y’all! Nothing says cooler temperatures like a bowl of delicious and comforting soup. This is the easiest soup to make, but don’t let that fool you. It’s delicious and full of flavor, too.
Butternut squash and apple compliment one another perfectly. The sweetness of the apple highlights the sweetness of the squash while the sage and shallot really bring out the squash’s savory side. The addition of warm spices like cinnamon, nutmeg, and allspice make it the consummate soup for fall.
Tailgating this season? This soup is a splendid way to impress your guests. Make the soup the day before, or early in the morning for a night game, reheat in a crock pot and serve in demitasse cups with roasted pumpkin seeds, or pepitas, on top. There’s no better way to spend a chilly afternoon outside Tiger Stadium with friends.
This soup easily transforms into a vegetarian or vegan dish with the substitution of vegetable stock and the elimination of the half and half. Now you really can please everyone.
Butternut Squash and Apple Bisque
- 2 large butternut squash, peeled and cut in 1” pieces, about 6 cups
- 1 large Golden Delicious apple, cored, peeled and cut in 1” pieces
- 2 Granny Smith apples, peeled, cored and cut in 1” pieces
- 2 stalks celery, cut in 1” pieces
- 1 large or 2 small carrots, peeled, and cut in 1” pieces
- 2-3 sprigs fresh rosemary
- 1 T fresh thyme
- ¼ cup + 2 T olive oil
- salt and pepper to taste
- ½ cup finely chopped shallots
- 3 garlic cloves, finely chopped
- 4-6 cups low-sodium vegetable or chicken stock
- 2 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp rubbed sage
- ½ tsp freshly ground nutmeg
- ½ tsp allspice
- ¼ tsp cinnamon
- ½ cup half and half
- crème fraîche for garnish
Preheat oven to 375˚. Place cut squash, apples, celery, carrots, rosemary, and thyme into a large bowl. Toss with ¼ cup olive oil and season lightly with salt and pepper and pour onto a parchment lined baking sheet. Bake in oven for 35-40 minutes, or until squash is done and apples are soft.
Meanwhile, in a large pot, cook shallots and garlic in remaining 2 T olive oil over medium heat. Do not brown.
When squash and apples are done, remove from oven and pour into pot with shallots and garlic. Add 4 cups of stock to start. Stir well to combine. Add in salt, pepper, sage, nutmeg, allspice and cinnamon. Stir well and simmer over low heat for 20-30 minutes to allow flavors to marry. Remove soup from heat and allow to cool slightly. When soup is cooled, working in batches, carefully ladle into blender or food processor and blend until smooth. Return to the pot and add half and half. Simmer over low heat 10-15 minutes. Adjust thickness to your taste with the remaining 2 cups of stock, adding a little at a time until you reach your desired consistency. Serve hot with a garnish of crème fraîche or roasted pepitas.