Butternut Apple Bisque Recipe

Prepare the produce: peel, halve, seed, and cube the butternut squash into ~1-inch pieces (about 4 cups). Peel, core, and chop apples into 1/2- to 1-inch pieces (about 2 cups). Dice the onion, chop the carrot and celery, and mince the garlic.

Measure out spices and stock so everything is ready to add when needed.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and foamy.

Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add the cubed butternut squash and chopped apples to the pot. Stir to combine with the aromatics and coat with the oil/butter.

Sprinkle in the ground cinnamon, nutmeg, ginger, smoked paprika (if using), half of the salt (3/4 tsp), and half the black pepper (1/4 tsp). Stir to distribute spices and cook for 2–3 minutes to toast the spices lightly and start releasing aromas.

Pour in the vegetable or chicken stock, scraping the bottom of the pot to release any browned bits. The stock should cover the vegetables by about 1 inch; if not, add a little more stock or water.

Bring to a gentle boil, then reduce heat to a simmer. Cover and simmer until the squash and apples are very tender and easily pierced with a fork, about 20–25 minutes.

Turn off the heat. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer soup in batches to a blender (do not overfill) and puree until smooth, then return to the pot.

Stir in the heavy cream or coconut milk and the remaining salt (3/4 tsp) and black pepper (1/4 tsp). Place the pot over low heat and warm through for 3–5 minutes; do not boil after adding cream.

Taste and adjust seasoning: add maple syrup or honey if you prefer a touch more sweetness (start with 1 tablespoon), and add the apple cider vinegar or lemon juice (1 teaspoon) to brighten the flavors. Adjust salt and pepper to taste.

Ladle the bisque into bowls.

Garnish each bowl with a drizzle of cream (optional), a sprinkle of toasted pepitas, and chopped chives or parsley.

Serve warm with crusty bread or crackers.