Apple Butternut Bisque

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

Total Time

40min

4.7

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

6 1/2 cups

Butternut Squash , roasted

•

1 Tbsp

Olive Oil

•

Large Apples , peeled, diced

•

1/2 tsp

Kosher Salt

•

1/2 tsp

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

•

Large Onion , diced

•

Large Carrots , peeled, diced

Cooking Instructions

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) .

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.

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.

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.

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.

Serve and enjoy!

Nutrition Per Serving

CALORIES

230

FAT

9.3 g

PROTEIN

2.6 g

CARBS

31.5 g