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Fall Harvest Butternut Bisque
By Melissa Rakvica

10
Prep Time

45
Cook Time

7 (6 oz each)
Number of Servings
What you'll need:
  • 2 C. cubed butternut squash
  • 1 medium onion, diced
  • 1 medium local hard apple, diced (Macoun or Empire apple)
  • 2 Tbsp D’Avolio Extra Virgin Olive Oil
  • 5 cloves from a roasted garlic bulb
  • 3 C. 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 C. sherry vinegar
  • ½ tsp sea salt
  • ¾ C. toasted pumpkin seeds (optional)
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!