Best Butternut Squash Apple Bisque Recipes

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CURRIED BUTTERNUT SQUASH AND APPLE BISQUE



Curried Butternut Squash and Apple Bisque image

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash onto a baking sheet cut-side down.
  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  • Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  • Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  • Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

APPLE AND BUTTERNUT SQUASH BISQUE



Apple And Butternut Squash Bisque image

Make and share this Apple And Butternut Squash Bisque recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Apple

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs butternut squash, peeled,seeded
2 tart granny smith apples, peeled,cored
1 onion, chopped
1 pinch rosemary
1 pinch marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon white pepper
1 quart chicken stock
4 tablespoons butter
2 tablespoons flour
1 1/2 cups half-and-half

Steps:

  • Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
  • Bring to a boil and simmer 1 hour.
  • Strain squash and apples from soup, puree in electric blender and return to soup.
  • Melt butter in a separate saucepan.
  • Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
  • Stir well with a whisk.
  • Bring to a boil.
  • Stir half-and-half into soup and heat through but do not boil.

BUTTERNUT SQUASH AND APPLE BISQUE



BUTTERNUT SQUASH AND APPLE BISQUE image

Yield 6

Number Of Ingredients 12

3 T butter
5 c 1/2 inch cubes peeled and seeded butternut squash
1 1/4 c chopped onion
1/2 c chopped carrots
1/2 c chopped celery
1 small Granny Smith apple, peeled, cored and chopped (about 1 1/2 c)
1/2 t allspice
3 1/2 c vegetable or low-salt chicken broth
1 c apple cider
1 c whipping cream, divided
salt and freshly ground pepper
chopped fresh parsley

Steps:

  • In a large pot over medium-high heat, melt the butter. Add the squash, onion, carrot, and celery and saute until softened, about 10 minutes. Add the apple, allspice, broth and cider. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes. In a blender, puree the soup, in batches if necessary. Return soup to the pot. Add 1/2 c cream and bring to a simmer. Thin soup with additional broth, if desired. Season with salt and pepper. Ladle soup into bowls, then drizzle with cream. Garnish with parsley.

BUTTERNUT SQUASH & APPLE BISQUE



BUTTERNUT SQUASH & APPLE BISQUE image

Categories     Soup/Stew     Vegetable

Yield 10 people

Number Of Ingredients 2

2 tbl butter - 1/3 cup chopped leek
white part - 3 cups chopped tart apple - 3 cups peeled & diced butternut squash - 1 cup peeled & chopped russet potato - 1/3 cup sherry - 3 cups broth - 1 cup orange juice - 1 tbl honey - 1/2 tsp kosher salt - 1/2 tsp grated nutmeg - 1 1/2 tbl curry powder - coarsely ground bl pepper - 1 1/4 cups 1/2 & 1/2 - 3/4 cup shredded cheddar cheese - shredded fresh basil

Steps:

  • melt butter in med saucepan - add leeks - saute 5 mins - add apples - cook until they begin to soften (about 5 mins) add squash, potatoes, sherry & broth - bring to boil, cover, reduce heat & simmer until pots & squash are tender, about 30 mins add orange juice honey,salt, nutmeg, curry & pepper - cool slightly - transfer to blender & puree - return soup to saucepan & ad 1/2 & 1/2 - heat thoroughy over low heat - do not boil - serve

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