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.

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Apple Butternut Bisque

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

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

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

1/2 tsp

1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground

1/4 tsp

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

Love This Recipe?

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 Instructions

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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 Simply Organic Cinnamon, Ground (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 Simply Organic Cinnamon, Ground (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 (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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