Sunday, November 11, 2018

Apple and Butternut Squash Bisque

Thanksgiving is right around the corner, and that means its almost time for me to make my favorite apple and butternut squash soup! I wish I could claim this recipe as my own, but it actually came from a Plated meal I received last year. Seriously guys, if you haven't looked into Plated, you need to. All of their recipes are incredible and super easy! Their apple and butternut squash soup was so delicious I made it on repeat last winter (with just a slight variation to the recipe so I didn't have to turn the oven on). I hope you like it as much as I do!

What you'll need:
  • 1 tsp rosemary (chopped)
  • 1 tsp sage (chopped)
  • 1 tsp thyme
  • 2 cloves garlic (minced)
  • 1 yellow onion
  • 2 Gala Apple
  • 1 cup vegetable stock
  • 1 cup water
  • 1/2 cup apple cider
  • 3/4 lb butternut squash
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1/4 cup mascarpone cheese
  • 1 tbsp olive oil


1.  Peel and finely chop onion. Peel apple and cut into 1/2 inch cubes, removing the core. Cut the butternut squash into 1-inch pieces. Strip thyme leaves and discard the stems.
2.  In a large pan, heat 1 tbsp of oil over medium heat. Add onion and cook until soft - about five minutes. Mix in garlic and cook for another minute. Add the apples, squash, chicken broth, water, rosemary, sage, thyme, salt, and pepper as desired. Bring ingredients to a boil for 7-8 minutes, then reduce heat to a simmer and cook for an additional five minutes, stirring occasionally. Stir in the apple cider.
3.  Transfer the soup to a blender. (This may need to be done in multiple batches.) Blend until the soup is smooth. Season with additional salt and pepper if you prefer. Divide the soup into bowls, top off with a bit of mascarpone and enjoy! 

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