Butternut Squash Bisque – A creamy, spicy and sweet soup. The sweet apples in this butternut squash soup combined with the spicy peppers make it amazing.
Butternut Squash Bisque
I have a TON of butternut squash from my garden right now and needed to use it up. I tried a butternut squash soup last year that was a giant disappointment, so I was pretty skeptical to try this. But this Butternut Squash Bisque turned out phenomenal! Its smooth, creamy, sweet, and spicy. Just so delicious!
There are 3 ways you can use butternut squash in this Butternut Squash Bisque recipe.
- You can use it fresh from the garden (or grocery store) and pre-roast it in the oven. Slice the squash in half length-wise, brush on some olive oil and bake at 350°, flat side down, until it’s soft. It usually takes me at least 30 minutes, depending on the size of the squash. (This is what I did. I’m clumsy with knives and don’t trust myself with this next one)
- You can peel and cube a fresh butternut squash. Kind of like a potato, but the squash is firmer so it takes a little more effort to slice through.
- You can buy frozen pre-peeled and pre-cubed butternut squash.
Take your pick! I’ll give you the instructions to make this Butternut Squash Bisque with all three options!
Butternut Squash Bisque Recipe
Butternut Squash Bisque
- 2-3 pounds butternut squash
- 1/4 cup butter
- 1 medium onion chopped
- 1 large carrot chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- 2 large sweet apples peeled, cored and cubed
- 1 cup apple juice
- 4 cups chicken or vegetable broth
- 2 canned hot chili peppers
- 1/2 cup sour cream
- 1 cup half & half or milk
- **optional** 3 oz smoked Gouda or smoked cheddar finely shredded.
- In a large stockpot or Dutch oven, melt butter over medium-high heat.
- Add onion, celery, carrot, garlic, and if you are using fresh butternut squash that is peeled and cubed, add that now too. Cook, stirring frequently, until vegetables are tender, about 10 minutes.
- Add apples, apple juice, broth, and peppers. If you are using frozen or roasted squash, add it now as well. Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.
- In a food processor or blender, puree the soup until it is smooth and creamy. My processor isn't big enough for all of it, so I just did it in batches. When you are done, return soup to stockpot. (In a pinch, you can also use a hand mixer, though it might not come out quite as smooth)
- Blend in sour cream and half & half. Cook a few more minutes to increase the temperature. But do NOT bring to a boil (your dairy will curdle!). If you're using cheese, add it and stir until melted and blended.
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