Wednesday, November 9, 2011

butternut squash + apple bisque

butternut squash + apple bisque

for me apples & butternut squash are the epitome of fall

together they form a beautiful & satisfying soup

truth: i would have eaten the entire soup pot had i not restrained myself
yes, yes indeed - this soup is that good

butternut squash + apple bisque

gorgeous butternut you are my fall crush

roasted, mashed, pureed; there isn't a single way that i wouldn't love you

butternut squash + apple bisque

the perfect partner to butternut - roasted apple

butternut squash + apple bisque

 pecans and cinnamon are candied; topping the soup for a surprising & sweet treat

the crunch & sweetness of the pecan lends a wonderful texture contrast to a perfect velvety soup

butternut squash + apple bisquebutternut squash + apple bisque
butternut squash + apple bisque

the squash & apples are roasted together making your home smell like autumn
 i love roasting fruits & vegetables this time of year, it creates a sense warmth & home like no other

butternut squash + apple bisque

a wonderful fall soup that will warm your home & heart

butternut squash + apple bisque

butternut squash & apple bisque i *heart* you

butternut squash + apple bisquebutternut squash + apple bisque
and i leave you with a few other things i *heart*
 leaves that change the perfect hue of gold & my perfect orange cat mr. spencer
Butternut Squash& Apple Bisque
serves 4
you will need:
for the soup
  • 1 medium butternut squash halved length wise - seeded
  • 3 medium - large apples; sliced with skin
  • 1 medium onion - chopped
  • olive oil
  • 2 1/2 cups water or vegetable broth
  • 1/4 tsp white pepper
  •  salt to taste
for the candied pecans
  • 1 tsp vegan butter (I used earth balance)
  • 1/4 cup pecans
  • 2 tsp sugar
  • 1/2 tsp - 1 tsp cinnamon
  • pinch of salt

for the soup
  • cut the butternut squash length wise, discarding the seeds
  • on a parchment lined baking sheet roast cut side down (skin will be left on) in a 425 degree oven for 30 minutes or until squash is tender
  • add sliced apples after 10 minutes- apples will be roasted for 20 minutes
  • in a medium soup pot - over medium heat add olive oil and onion, cook until onion is soft and translucent about 3-5 minutes; turn off heat.
  • once the squash is done - scoop flesh from each squash leaving the skin behind. add to soup pot along with the roasted apples
  • add water, salt & pepper to the pot - remove from cook top
  • with an immersion blender puree until smooth - if using a blender, in small batches add the mixture to the blender, ensuring to vent the lid/top to allow the steam to escape. blend until smooth- working in small batches.
  • return to the cook top and keep warm until ready to serve
for the candied pecans
  • while the squash & apples are roasting, over low-medium heat in a small saute pan add all ingredients and cook for approximately 5 minutes until sugar begins to caramelize
  • remove from heat, spread on parchment and allow to cool
to serve the soup ladle into bowls & top with candied pecans. if desired "creme fraiche" can be added by combining vegan sour cream and almond milk until desired consistency is reached.



  1. Heather,
    I will certainly have to make this one. Might even make it for you sometime. Mr. Spencer is looking very handsome..
    Love You

  2. oh, my, that looks soo very good!!

  3. This looks absolutely delicious, and your photos are beautiful!!

  4. I really like the idea of this. I must try this while my grandmother is in town!

  5. Mr. Spencer is one handsome guy, isn't he!

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