Roasted Butternut Squash & Apple Bisque

A healthy, figure friendly bisque, so flavorful and velvety that you will not miss the cream!

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Roasted Butternut Squash and Apple Bisque

This elegant bisque, with its rich, natural color is a great addition to the holiday menu! Plus it is so light and flavorful that it will set the mood for that perfect dinner without weighing you down- calorie wise and work wise too, as it is super easy to make.

The secret to the deep rich layers of flavor in this bisque is in the concentrated flavors of the caramelized squash and apples after roasting. I got peeled butternut squash from the store, which makes it even easier.

Roasting the peeled butternut squash, apples and the garlic with a touch of oil, black pepper and salt, caramelizes them, deepening their flavor and sweetness.

#Easy #recipe for #low calorie #velvety #butternut #squash #apple #bisque that is #elegant for the #holidays and #Christmas table. #recipe with #vegan and #vegetarian option
Chopped butternut squash, apples and garlic cloves ready for roasting in the oven. 
#Easy #recipe with #turmeric for #low calorie #velvety #butternut #squash #apple #bisque that is #elegant for the #holidays and #Christmas table. #recipe with #vegan and #vegetarian option
So yummy after roasting in the oven for 30 minutes!

The next step takes only a few minutes to finish this rich velvety soup that is also so healthy and low calorie. We loved it so much that I am making a vegan and vegetarian version again today, using low sodium vegetable broth.

Roasted Butternut Squash and Apple Soup

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Ingredients-

For Roasting-

  • 4 cups peeled butternut squash cut into about 1 inch chunks
  • 2 medium sized red delicious apples, cored and cut into chunks
  • 2 cloves of garlic, peeled
  • 1 teaspoon olive oil
  • ½ teaspoon freshly ground pepper
  • Sea salt to taste

For the bisque-

  • 1 teaspoon olive oil
  • 1 tablespoon finely diced onion
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder (or to taste)
  • 3 ½ cups low sodium, all natural chicken stock (or low sodium vegetarian stock for a vegetarian and vegan option)
  • Sea salt to taste
  • Pepitas (pumpkin seeds) to serve (optional)

To make the Roasted Butternut Apple Soup-

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine all ingredients for roasting, and spread the mixture in a single layer, on a baking tray. Bake for 30 minutes. Remove tray from the oven and set aside.
  3. In a saucepan, heat the olive oil. Add the finely diced onion and sauté until the onion starts to caramelize. Add the turmeric and chili powders and saute for a few seconds.
  4. Add the roasted vegetables, the chicken stock and salt. Blend with an immersion blender or remove and blend in a blender.
  5. Bring it to a boil and let it simmer for 8 to 10 minutes. Serve topped with toasted pepitas.

Enjoy this delicately seasoned,gourmet, velvety soup that is also so figure friendly!

Love,

Sandhya

66 thoughts on “Roasted Butternut Squash & Apple Bisque

Add yours

  1. Ahh after seeing everyone’s sweet temptations, I’ll take a nice bowl of this wonderful soup Sandhya. It will go especially well this time of year and will be oh so satisfying! Thanks for sharing your recipe with us. xo

    Liked by 1 person

    1. Loretta, I know what you mean about all the temptations all around:)
      We loved this soup so much that I bought the ingredients again at the store today.

      Like

  2. Your using apples with the butternut squash is ingenious, Sandhya! 🙂 I love the way you roasted them to bring out a richer flavor, too. Thank you for all the delicious ingredients and details. Winter is my favorite time for soup.
    Hope you have a lovely holiday however you choose to spend it, dear. ♡ Hugs, Robin

    Liked by 1 person

  3. Wow..this sounds so flavorful. I actually have a butternut squash that I didn’t have any idea what I was going to make with it, but think I’ll give this a try 🙂

    Liked by 1 person

    1. Thanks Laineey! I love that this soup is so velvety without the cream. I made it again last night with some heirloom apples from a near by orchard.

      Like

  4. I too often make the roasted butternut squash soup in the season but have never added apples. The idea sounds interesting and worth a try. Bookmarking to give it a try soon

    Liked by 1 person

    1. Do try it Anshu- use some khatta meetha apples. I made it again last night! I had some heirloom apples that are meant for cooking. Apples add a unique flavor to the soup.

      Like

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