Apple Butternut Bisque

11 INGREDIENTS • 6 STEPS • 40MINS

Apple Butternut Bisque

Recipe

4.7

3 ratings

The special ingredient to this recipe is the liquor, Calvados, which adds the delicious apple flavor in this golden soup.

Apple Butternut Bisque

Save

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

6 1/2 cups

Butternut Squash, roasted

1 Tbsp

3

Large Apples, peeled, diced

as needed

as needed

Ground Cinnamon

as needed

Ground Nutmeg

6 cups

Vegetable Broth

1/2 cup

Heavy Cream

4 Tbsp

Calvados Apple Brandy

or Other Apple Brandy

1

Large Onion, diced

2

Large Carrots, peeled, diced

Nutrition Per Serving

VIEW ALL

Calories

230

Fat

9.3 g

Protein

2.6 g

Carbs

31.5 g

Apple Butternut Bisque

Save

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 (as needed).

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 (as needed) and Ground Nutmeg (as needed) 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 (as needed) and Ground Nutmeg (as needed) 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 (4 Tbsp). 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 (4 Tbsp). 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!

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