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easy butternut squash apple bisque

Roasted Butternut Squash and Apple Bisque

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Prep Time 20 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cubed
  • 2 medium apples peeled, cored, and chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable or chicken broth
  • 1 cup apple cider
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream optional
  • Pumpkin seeds for garnish optional

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss butternut squash, apples, onion, and garlic with olive oil on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
  • Transfer roasted vegetables to a large pot. Add broth, apple cider, cinnamon, and nutmeg.
  • Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
  • Stir in heavy cream if using. Season with salt and pepper to taste.
  • Serve hot, garnished with pumpkin seeds if desired.

Notes

Nutritional Information (per serving)

  • Calories: 200
  • Protein: 3g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Fat: 8g
  • Sodium: 300mg
Keyword Apples, Butternut Squash