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Creamy Butternut Squash Apple Bisque Recipe Easy Homemade with Brown Butter Drizzle

creamy butternut squash apple bisque - featured image
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A cozy, creamy bisque combining roasted butternut squash and apples with a nutty brown butter drizzle for depth and warmth. Perfect for quick, comforting meals with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 medium apples, peeled, cored, and chopped (Granny Smith recommended)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950 ml)
  • 1/2 cup heavy cream (120 ml) or coconut cream for dairy-free
  • 4 tablespoons unsalted butter (for browning)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh thyme sprigs (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, slice in half lengthwise, scoop out seeds, and chop into 1-inch cubes (about 4 cups). Spread evenly on the baking sheet.
  3. Drizzle squash with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until golden and tender.
  4. While squash roasts, heat 1 tablespoon olive oil in a soup pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
  5. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  6. Add chopped apples to the pot and cook for 3-4 minutes, stirring often to soften.
  7. Add roasted squash and 4 cups vegetable broth to the pot. Stir in cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
  8. Remove from heat and puree the soup with an immersion blender until smooth and creamy. If using a blender, cool slightly and puree in batches.
  9. Return pot to low heat, stir in 1/2 cup heavy cream, and warm gently. Adjust salt and pepper to taste.
  10. In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl frequently until golden brown and nutty aroma appears (3-5 minutes). Remove from heat immediately.
  11. Ladle bisque into bowls and drizzle each serving with the brown butter. Garnish with fresh thyme if desired.

Notes

Roasting the squash caramelizes sugars for deeper flavor. Watch brown butter closely to avoid burning. Puree carefully to prevent splatters. Adjust seasoning gradually. Reheat gently and add brown butter drizzle fresh each time.

Nutrition

Keywords: butternut squash soup, apple bisque, creamy soup, brown butter drizzle, fall soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://flurpchef.com/creamy-butternut-squash-apple-bisque-recipe-easy-homemade-with-brown-butter-drizzle/