Butternut Squash & Apple Bisque

Silky roasted butternut squash, sweet apples and warm spices come together in this comforting autumn soup. Red Apple Balsamic adds a bright, flavorful finish.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes

• 2 medium apples, peeled, cored and chopped

• 3 tablespoons Butter EVOO or unflavored extra virgin olive oil, divided

• 1 small yellow onion, chopped

• 1 teaspoon Okie Mama Garlic seasoning

• ½ teaspoon dried thyme

• ¼ teaspoon ground cinnamon

• 4 cups vegetable or chicken broth

• ½ cup heavy cream or unsweetened coconut milk

• 1–2 tablespoons Red Apple Dark Balsamic

• Salt and freshly ground black pepper, to taste

• Toasted pumpkin seeds, chopped herbs or additional olive oil for garnish

Directions

1. Preheat the oven to 425°F.

2. Toss the butternut squash with 2 tablespoons of olive oil, salt and pepper. Spread it on a baking sheet and roast for 20 minutes.

3. Add the chopped apples to the baking sheet. Roast for another 10–15 minutes, until the squash is tender and lightly caramelized.

4. Heat the remaining tablespoon of olive oil in a large pot over medium heat.

5. Add the onion and cook for 4–5 minutes, until softened.

6. Stir in the Okie Mama Garlic, thyme and cinnamon. Cook for 30 seconds.

7. Add the roasted squash, apples and broth. Bring to a gentle simmer and cook for 10 minutes.

8. Carefully blend the soup until completely smooth using an immersion blender. Alternatively, blend it in batches in a countertop blender.

9. Stir in the cream and 1 tablespoon of Red Apple Balsamic.

10. Taste and add more balsamic, salt or pepper as desired. Warm gently without boiling.

11. Garnish with pumpkin seeds, fresh herbs, a swirl of cream or a drizzle of EVOO.

EVOO’licious tasting tip: Add the balsamic gradually. One tablespoon gives the bisque a subtle apple brightness; two tablespoons create a more noticeable sweet-tart finish