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Butternut Squash Apple Bisque

October 29, 2014 By Talya Tate Boerner 9 Comments


Butternut Squash Apple Bisque

Butternut squash is as popular this time of year as pumpkin spice everything. Am I right? And if you love butternut squash bisque as much as I do, you are gonna be happyhappyhappy about the deliciousness I have for you today. The only thing better would be a real live taste, which sadly I can’t provide via my blog. WordPress needs a plug-in for taste samples.

Look at these perfect fall ingredients. Simple. Flavorful. Two kinds of onions and that’s a good thing.

Butternut Squash Apple Bisque Ingredients - Fresh and Flavorful

The recipe, originally a Williams-Sonoma dish, is easy too. I tweaked it a bit.

Here’s a picture of fall literally simmering in my favorite copper pot.  (Note to #Wordpress: a smell plugin would be ideal here.)

Butternut Squash Apple Bisque simmering in a pot

There is magic in the immersion blender. If you don’t have one, get one. It will turn chunky soft vegetables into creamy smoothness.

squash apple bisque

Print
Butternut Squash Apple Bisque

Serves 8-10 main course servings, a crowd with smaller cup servings. Reheat on low heat.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 4 green onions, finely chopped (use the white parts only)
  • 2 Granny Smith apples, peeled, cored and cut into small chunks
  • 1 butternut squash (about 2 lb), peeled, seeded and cut into 2 inch chunks
  • 6 cups chicken stock
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 cup half-and-half
  • Salt and freshly ground pepper

Instructions

  1. In your favorite soup pot over medium heat, melt the butter and sauté the onions until softened. Add the apples and squash and cook until coated with the oniony goodness, about three minutes.
  2. Add chicken stock and rosemary and bring to a simmer.
  3. Add thyme.
  4. Reduce heat to medium and simmer covered about 30 minutes. Vegetables should be very tender.
  5. Remove from heat and puree soup until smooth.
  6. Stir in half-and-half and season with salt and pepper to taste. Sprinkle rosemary and thyme on top for garnish if desired.
3.1
https://gracegritsgarden.com/2014/10/butternut-squash-apple-bisque.html

 

Butternut Squash Apple Bisque. Perfect fall soup!

I consider this recipe a keeper. It will cure what ails you. For real.

Grace Grits and Gardening

Farm. Food. Garden. Life.

[tweetthis]Oh the magic of butternut squash apple bisque. You are welcome. #FallRecipes #Soup #Yummo[/tweetthis]

Musical Pairing:

Killing the Blues, Alison Krauss & Robert Plant

 

 

Filed Under: Food & Recipes Tagged With: butternut squash, fall recipes, soup recipes

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Comments

  1. Carole West says

    October 29, 2014 at 8:16 am

    this looks fantastic and I love your blog. I’ll be sharing later this afternoon on my facebook page. Sounds yummy!

    Carole @ Garden Up green

    Reply
  2. Carrie says

    October 29, 2014 at 8:34 am

    This looks yummy!! I actually just had a butternut squash + granny smith apple sandwich at a cafe in NYC that I’m dying to try and replicate. I bet this is so delicious!

    Reply
  3. Barbara Tate says

    October 29, 2014 at 9:11 am

    I wish I had a bowl-full right now. Cold in NE Arkansas. No coffee in the house! I don’t know how that happened. Two things I always leave at both places is coffee and cat food. I have cat food.

    Reply
  4. Colene and Tom says

    October 29, 2014 at 9:48 am

    Your presentation is beautiful. I love Alison Krauss’ voice. Someone better get some coffee to the BAT cave!

    Reply
  5. Paige @ An Uncomplicated Life Blog says

    October 29, 2014 at 2:33 pm

    YUM! This looks so good, and so easy! Now that it’s finally starting to cool off in Dallas, I can’t wait to make soups and this will definitely be on the list to make.

    Reply
  6. Jennifer says

    October 30, 2014 at 9:11 am

    Oh my Lanta! This looks divine and perfect for a cool fall day… which we are not currently experiencing in my part of Tx… but I long for the perfect fall day and this yummy soup!

    Reply
  7. fay guinn says

    September 23, 2015 at 10:26 pm

    Luv, luv, luv unique soups. Butternut and apple. Perfect pair. One question. What’s an easy way to peel and core apples?

    Reply
    • Talya Tate Boerner says

      September 24, 2015 at 12:46 pm

      Fay – This is the easiest way I’ve ever seen. http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/how-core-apple

      Reply

Trackbacks

  1. ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday} - Arkansas Women Bloggers — Arkansas Women Bloggers says:
    October 30, 2015 at 10:00 am

    […] Butternut Squash Apple Bisque – Talya Boerner of Grace Grits and Gardening Butternut Squash Soup with Hazelnut Gremolata – Ceri Wilkin of Recipe Doodle  […]

    Reply

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Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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