Roasted Butternut Squash Bisque with Apple

• 1 medium butternut squash, peeled and cubed
• 1 large apple, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash and apple with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes until tender.
2. 2 In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
3. 3 Add roasted squash and apple to the pot. Pour in vegetable broth and bring to a simmer.
4. 4 Use an immersion blender to puree the soup until smooth. Stir in almond milk and nutmeg.
5. 5 Season to taste with salt and pepper. Simmer gently for 5 minutes.
6. 6 Ladle into bowls and garnish with fresh thyme.

Equipment

• Oven
• Large pot
• Immersion blender

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Substitute apple with pear for a different flavor profile.

Substitutions

• If almond milk is not available, use coconut milk or regular milk.
• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Serve with a crisp green salad.
• Pairs well with a glass of Chardonnay.

Nutrition

Tips

• For extra creaminess, stir in a dollop of Greek yogurt or coconut cream before serving.
• Toasting the spices briefly before adding them to the soup can enhance their flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a cozy meal.
• Sprinkle with toasted pumpkin seeds for added texture.

FAQ