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SideChef
Recipes
Apple Butternut Bisque
Recipe

11 INGREDIENTS • 6 STEPS • 40MINS

Apple Butternut Bisque

4.7
3 ratings
The special ingredient to this recipe is the liquor, Calvados, which adds the delicious apple flavor in this golden soup.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
The special ingredient to this recipe is the liquor, Calvados, which adds the delicious apple flavor in this golden soup.
40MINS
Total Time
$1.71
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butternut Squash
6 1/2 cups
Olive Oil
1 Tbsp
Apple
3
Large Apples, peeled, diced
Kosher Salt
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Vegetable Broth
6 cups
Vegetable Broth
Heavy Cream
1/2 cup
Heavy Cream
Calvados Apple Brandy
1/4 cup
Calvados Apple Brandy
or Other Apple Brandy
Onion
1
Large Onion, diced
Carrot
2
Large Carrots, peeled, diced
Nutrition Per Serving
VIEW ALL
Calories
230
Fat
9.3 g
Protein
2.6 g
Carbs
31.5 g
Add to plan
logo
Apple Butternut Bisque
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
In a large dutch oven, heat Olive Oil (1 Tbsp) over medium heat. Add the Apples (3), Onion (1), Carrots (2), and Kosher Salt (1/2 tsp).
step 2
Saute until softened and onions are slightly translucent (do not brown, adjust heat lower if vegetables start to take on color). Add the Ground Cinnamon (1/2 tsp) and Ground Nutmeg (1/4 tsp) and cook for an additional minute or so until very fragrant.
step 2 Saute until softened and onions are slightly translucent (do not brown, adjust heat lower if vegetables start to take on color). Add the Ground Cinnamon (1/2 tsp) and Ground Nutmeg (1/4 tsp) and cook for an additional minute or so until very fragrant.
step 3
Add the oven-roasted Butternut Squash (6 1/2 cups) and Vegetable Broth (6 cups). Heat just to boiling, then reduce heat to low and cover with the lid slightly askew. Simmer for 10 minutes.
step 3 Add the oven-roasted Butternut Squash (6 1/2 cups) and Vegetable Broth (6 cups). Heat just to boiling, then reduce heat to low and cover with the lid slightly askew. Simmer for 10 minutes.
step 4
Working in batches transfer the mixture to a blender and puree until smooth. If soup is too thick, add additional broth about half a cup at a time.
step 4 Working in batches transfer the mixture to a blender and puree until smooth. If soup is too thick, add additional broth about half a cup at a time.
step 5
Return the soup to the dutch oven, and add the Heavy Cream (1/2 cup) and Calvados Apple Brandy (1/4 cup). Heat the soup over medium heat, stirring occasionally until it's hot. Taste and adjust seasoning if needed.
step 5 Return the soup to the dutch oven, and add the Heavy Cream (1/2 cup) and Calvados Apple Brandy (1/4 cup). Heat the soup over medium heat, stirring occasionally until it's hot. Taste and adjust seasoning if needed.
step 6
Serve and enjoy!
step 6 Serve and enjoy!
Tags
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American
Gluten-Free
Lunch
Date Night
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Side Dish
Thanksgiving
Soup
Winter
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