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Creamy Roasted Butternut Squash Apple Bisque

creamy roasted butternut squash apple bisque - featured image
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A velvety, smooth, and rich bisque made with roasted butternut squash and apples, finished with creme fraiche for a subtle tang and creamy texture. Perfect for cozy autumn dinners and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs / 900–1100 g), peeled, seeded, and cubed
  • 2 medium apples (about 300–350 g), peeled, cored, and diced (Granny Smith or Fuji preferred)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz / 960 ml) vegetable or chicken broth (low-sodium recommended)
  • ½ cup (4 fl oz / 120 ml) heavy cream (can substitute half with coconut cream for dairy-free)
  • ½ cup (4 fl oz / 120 ml) creme fraiche for topping (sour cream as substitute)
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Fresh thyme sprigs (optional, for roasting or garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, pepper, and half the cinnamon. Spread evenly on the baking sheet.
  3. Peel, core, and dice the apples into similar size cubes. Toss with remaining 1 tablespoon olive oil and a pinch of salt. Add to the baking sheet alongside the squash.
  4. Roast for 25-30 minutes until squash is tender and caramelized at edges, and apples are soft and golden. Stir gently halfway through roasting.
  5. While roasting, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook 5-7 minutes until translucent and soft.
  6. Add minced garlic and cook 1-2 minutes until fragrant, stirring constantly.
  7. Add roasted squash and apples to the pot. Pour in broth and bring to a simmer. Cook for 10 minutes to marry flavors.
  8. Use an immersion blender to puree soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
  9. Stir in heavy cream and warm gently for 2-3 minutes without boiling. Adjust seasoning with salt, pepper, and remaining cinnamon if needed.
  10. Serve hot with a dollop of creme fraiche and garnish with fresh thyme leaves if desired.

Notes

If the bisque is too thick after blending, add extra broth or water to reach desired consistency. Avoid overheating after adding cream to prevent curdling. Use tart apples like Granny Smith for balance or sweeter apples like Fuji for a sweeter bisque. Roasting separately adds caramelized depth not achieved by stewing alone.

Nutrition

Keywords: butternut squash soup, creamy bisque, roasted squash, apple bisque, autumn soup, easy soup recipe, cozy dinner, creme fraiche soup

Find it online: https://yumnode.com/creamy-roasted-butternut-squash-apple-bisque-recipe-easy-homemade-soup/