Butternut Bisque Recipe

Prepare and sweat aromatics

In a large heavy-bottomed pot, heat butter and olive oil over medium heat until shimmering. Add diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add squash and apple

Add the cubed butternut squash and the diced apple to the pot. Stir to coat with the butter/oil and cook for 4–5 minutes, stirring occasionally, to lightly brown and release sugars.

Season and add stock

Stir in cinnamon, nutmeg, salt, and pepper. Pour in the vegetable or chicken stock so that it just covers the vegetables (about 1 litre). Bring to a gentle simmer over medium-high heat.

Simmer until tender

Reduce heat to medium-low and simmer, partially covered, until the butternut and carrots are very tender when pierced with a fork, about 20–25 minutes.

Add cranberries

Five minutes before the end of simmering, stir in the dried cranberries so they plump and soften in the hot broth.

Blend until smooth

Remove the pot from heat. Allow to cool 5 minutes. Working in batches if necessary, transfer the soup solids and enough cooking liquid to a blender and purée until completely smooth. Alternatively, use an immersion blender directly in the pot and purée to a velvety consistency. Return puréed soup to the pot.

Adjust texture and acid

If the soup is too thick, add additional hot stock or water, 1/4 cup at a time, until desired consistency is reached. Stir in the lemon juice to brighten flavors and taste; adjust salt and pepper as needed.

Finish with cream and honey

Warm the puréed soup over low heat (do not boil). Stir in heavy cream and honey until fully incorporated and heated through, about 2–3 minutes. Keep warm for serving.

Toast walnuts in a dry skillet over medium heat, shaking frequently, until aromatic and slightly browned, about 3–4 minutes. Chop coarsely and set aside.

Slice the remaining half apple very thinly (use a mandoline or sharp knife). Toss slices lightly with a few drops of lemon juice to prevent browning and to add brightness.

Ladle hot butternut bisque into warmed bowls. Drizzle a small amount of extra-virgin olive oil over each bowl, add a swirl of extra cream if desired. Sprinkle toasted chopped walnuts, scatter a few plumped cranberries (from the soup) and garnish with thin apple slices and a pinch of fresh thyme leaves.

Serve immediately while warm. Offer additional honey at the table for guests who prefer a sweeter finish.