Fall Harvest Butternut Bisque
By Melissa Rakvica
Prep Time
Cook Time
Number of Servings
What you'll need:
- 2 cups cubed butternut squash
- 1 medium onion, diced
- 1 medium local hard apple, diced (Macoun or Empire apple)
- 2 Tbsp Extra Virgin Olive Oil
- 5 cloves from a roasted garlic bulb
- 3 cups low sodium vegetable stock
- 1 ½ Tbsp pure maple syrup
- ½ tsp pumpkin pie spice (or ½ tsp of cinnamon or ginger)
- ¼ tsp cayenne
- ¼ tsp turmeric
- ¼ cup sherry vinegar
- ½ tsp sea salt
- ¾ cup toasted pumpkin seeds (optional)
What to do:
- Preheat oven to 425°F
- Drizzle 1 Tbsp olive oil on sheet pan and layer on the squash.
- Roast for 20-25 minutes until pieces are caramelized on bottom and toasted on top.
- While the squash is roasting, sauté the onion and apple in a medium sauté pan until lightly browned. Add in the spices for about 30 seconds until aromatic.
- Deglaze the pan with the sherry vinegar; stir as you do this to get the bits off the bottom.
- Transfer the onion mixture, garlic cloves, and roasted squash to a medium soup pot.
- Add in the liquids; maple syrup and warm vegetable broth.
- Blend with a hand blender until smooth, add more liquid if it is too thick.
- Garnish with toasted pumpkin seeds and walnut or pumpkin oil.
- Enjoy!
