Creamy Butternut Squash and Apple Bisque

This creamy butternut squash and apple bisque is the perfect soup for a cold fall or winter day. It's rich, flavorful, and surprisingly easy to make. It comes together in less than an hour, and it's a great way to use up leftover butternut squash and apples. It's a must-try!

Butternut squash and apples are two of the most quintessential fall flavors, and they come together perfectly in this creamy bisque. I first developed this recipe a few years ago when I was looking for a way to use up some leftover butternut squash. I had never made bisque before, but I was pleasantly surprised at how easy it was. The soup is rich and flavorful, and it's a great way to warm up on a cold day. I've since made this soup many times, and it's always a hit with my family and friends. I hope you enjoy it as much as we do!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large pot, sauté the onion and garlic in a little olive oil until softened.
2. Add the butternut squash, apples, vegetable broth, almond milk, cinnamon, and nutmeg.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
4. Purée the soup with an immersion blender or in a regular blender until smooth.
5. Season to taste with salt and pepper.
6. Serve hot, garnished with a dollop of sour cream or yogurt, if desired.

Why It Works

• The combination of butternut squash and apples gives the soup a sweet and savory flavor.
• The addition of almond milk makes the soup creamy and rich.
• The cinnamon and nutmeg add a warm and autumnal flavor to the soup.
• Puréeing the soup until smooth gives it a velvety texture.