Roasted Butternut Squash & Honeycrisp Apple Bisque: Autumn's Most Comforting Bowl

🛒Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
• 2 medium Honeycrisp or Gala apples, peeled, cored, and chopped
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh sage leaves and 1/2 teaspoon ground nutmeg
• 4 cups low-sodium vegetable or chicken bone broth
• 1/2 cup heavy cream or full-fat coconut cream
• 1 tablespoon pure maple syrup
• Salt and freshly cracked black pepper to taste
• Toasted pepitas (pumpkin seeds) for garnish

👩‍🍳Step-by-Step Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss cubed squash, chopped apples, onions, and garlic on a rimmed baking sheet with olive oil, salt, and pepper.

2. 2

   Roast for 25 to 30 minutes until squash is tender and caramelized at the edges.

3. 3

   Transfer roasted vegetables to a heavy Dutch oven or high-speed blender. Add broth, fresh sage, nutmeg, and maple syrup.

4. 4

   Blend until completely velvety and smooth. Pour back into Dutch oven, stir in cream, and simmer gently over low heat for 5 minutes.

5. 5

   Ladle into warm bowls, swirl with cream, and sprinkle with toasted pumpkin seeds. Serve with warm crusty bread.