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Roasted Butternut Squash and Apple Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender

Ingredients
  

  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 medium apples, peeled, cored, and chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt and black pepper to taste
  • Fresh thyme leaves, for garnish

Instructions
 

  • Preheat the oven to 400°F. Toss the cubed squash, chopped apples, onion, and garlic cloves with olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet. Spread in a single layer.
  • Roast for 25 to 30 minutes until the squash is tender and lightly browned at the edges.
  • Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 5 minutes to let the flavors combine.
  • Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  • Stir in the coconut milk. Taste and adjust salt and pepper if needed. Serve hot, topped with a few fresh thyme leaves.

Notes

For the smoothest texture, make sure the squash is fully soft before blending. If the soup thickens too much after freezing, add a splash of broth or water when reheating. You can swap the coconut milk for an equal amount of unsweetened almond milk if you prefer a lighter finish, though the bisque will be slightly less rich.
Course: Soup
Cuisine: American
Equipment: Baking Sheet, Large Pot, Immersion Blender