Go Back Email Link
–+ servings

Butternut Squash with Apple Bisque

No ratings yet
Deliciously sweet with a hint of spice makes this soup a winner! Especially nice during the cooler autumn or winter months, it warms the chill and soothes the soul. Served with a side salad, this soup makes a wonderfully cozy dinner. The perfect comfort food.
Print Recipe Start Cooking
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2
Ingredients Instructions

Ingredients
  

  • 1 Tbsp. Coconut Oil
  • 2 lbs Butternut Squash about 3 1/2 cups - peel removed, seeded and sliced into 2 inch cubes
  • 1 cup yellow onion diced
  • 1 cup sweet apple about 2 small apples peeled, cored, cut into chunks
  • 1 tsp. sea salt
  • 1/2 Tbsp. Curry Powder
  • Dash of Pepper
  • 1/2 Cup Water
  • 1/2 Cup Apple Cider or Apple Juice
  • 2 Tbsp. Unsweetened Coconut Milk

Instructions
 

  1. On low heat warm the coconut oil, onions, and curry powder in a medium stockpot (uncovered) for about 15-20 minutes, until the onions are tender. Stir occasionally scraping the bottom of the pot.
  2. Add the squash, apples, salt and pepper, and 1/2 cup water. Bring to a boil, then cover and simmer over low heat for about 30-40 minutes. Until the squash and apples and very soft.
  3. Remove from heat and carefully add the soup to the bowl of a food processor, fitted with a steel S blade. Coarsely pulse process into a thick puree.
  4. Pour the soup puree back into the stock pot, stir in the apple cider (or juice) and gently warm.
  5. Ladle into serving bowls and garnish each bowl with 1 Tbsp. coconut milk (drizzled into the center).

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe