Prep Time
Cook Time
7 (6 oz each)
Number of Servings

What to do:

  1. Preheat oven to 425°F
  2. Drizzle 1 Tbsp olive oil on sheet pan and layer on the squash.
  3. Roast for 20-25 minutes until pieces are caramelized on bottom and toasted on top.
  4. While the squash is roasting, sauté the onion and apple in a medium sauté pan until lightly browned. Add in the spices for about 30 seconds until aromatic.
  5. Deglaze the pan with the sherry vinegar; stir as you do this to get the bits off the bottom.
  6. Transfer the onion mixture, garlic cloves, and roasted squash to a medium soup pot.
  7. Add in the liquids; maple syrup and warm vegetable broth.
  8. Blend with a hand blender until smooth, add more liquid if it is too thick.
  9. Garnish with toasted pumpkin seeds and walnut or pumpkin oil.
  10. Enjoy!

Fall Harvest Butternut Bisque

By: Melissa Rakvica

Enjoy this flavorful and tasty butternut squash bisque that is sure to keep you warm this Fall! 

Nutrition Facts

What you will need:

  • 2 cups cubed butternut squash
  • 1 medium onion, diced
  • 1 medium local hard apple, diced (Macoun or Empire apple)
  • 2 Tbsp Extra Virgin Olive Oil
  • 5 cloves from a roasted garlic bulb
  • 3 cups low sodium vegetable stock
  • 1 ½ Tbsp pure maple syrup
  • ½ tsp pumpkin pie spice (or ½ tsp of cinnamon or ginger)
  • ¼ tsp cayenne
  • ¼ tsp turmeric
  • ¼ cup sherry vinegar
  • ½ tsp sea salt
  • ¾ cup toasted pumpkin seeds (optional)