Butternut Apple Bisque Recipe
Roasted Butternut Squash, Pickled Apples, Creme Fraiche, Toasted Pepitas
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Ingredients
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Soup Base
Pickled Apples
Garnish
Method
Soup Preparation
- 1
Roasting the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes until the flesh is tender.
- 2
Sautéing the Aromatics
While the squash is roasting, dice the onion and mince the garlic. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Blending the Soup
Once the squash is roasted, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and add salt, black pepper, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth. Adjust seasoning to taste.
Pickling the Apples
- 4
Preparing the Pickling Solution
In a small saucepan, combine apple cider vinegar, sugar, water, and salt. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt have dissolved.
- 5
Pickling the Apples
While the pickling solution is heating, thinly slice the apples. Once the solution is ready, pour it over the apple slices in a jar, ensuring they're fully submerged. Let the apples pickle for at least 30 minutes, or refrigerate for up to 1 week.
Final Assembly
- 6
Serving the Bisque
Ladle the butternut apple bisque into bowls. Add a dollop of creme fraiche to each bowl and sprinkle with toasted pepitas. Top with a few pickled apple slices for a refreshing crunch.