Description
Indulge in the creamy goodness of Butternut Squash Bisque, a silky smooth soup perfect for chilly evenings. This vegetarian delight is a blend of roasted squash, sweet apple, and aromatic spices, finished with a touch of cream for a luxurious finish.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 medium carrots, peeled and chopped
- 1 medium apple, peeled, cored, and chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk (for dairy-free option)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add minced garlic and cook for 1 more minute until fragrant.
3. Add cubed butternut squash, chopped carrots, chopped apple, and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until all vegetables are tender.
5. Use an immersion blender to purée the soup until smooth, or carefully transfer to a standard blender in batches.
6. Stir in salt, black pepper, ground nutmeg, and heavy cream or coconut milk.
7. Reheat gently if needed, then serve hot.
8. Garnish with a drizzle of cream or coconut milk, herbs, or croutons if desired.
Notes
To enhance the soup’s flavor, consider roasting the butternut squash before adding it to the pot.
For a vegan version, substitute heavy cream with full-fat coconut milk.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Reheat gently over the stovetop and stir well before serving.