Butternut Squash & Apple Bisque

French women have their own version of butternut squash soup. Some recipes are complex. Some are quite simple. After testing several recipes of this popular soup, I found my favorite. My recipe is cozy and easy to prepare. This beautiful bisque is chic and special enough to serve at your Thanksgiving dinner. There's a hint of nutmeg and cinnamon in it.  If you've followed me for a while, you know I love soup. This one is a keeper.

Fall in New England is breathtaking. My dog has learned to trot alongside my bike. In the late afternoon, I ride slowly to the farmers market. The amber light intensifies the changing leaves. This week, I came home with butternut squash and fresh apples to make this soup for supper. A bowl of butternut squash and apple bisque is welcome on a chilly evening or your holiday table.
         

Butternut Squash & Apple Bisque Recipe

Makes Approximately 10 Cups

Some Notes & Tips

For convenience and pure taste, I use Rapunzel No Salt Vegan Vegetable Bouillon. 

But feel free to swap the bouillon and water for your favorite vegetable stock or broth.  

I like to serve the bisque with a generous half tablespoon of heavy cream swirled into each bowl for an extra special touch. It's also lovely with a dollop of creme fraiche or sour cream. The bisque is deliciously creamy and velvety on its own too. If you're vegan you can substitute cream for coconut cream or coconut milk.

You can use olive oil, a neutral tasting oil or coconut oil for cooking. If you're vegan, coconut oil is nice, especially if you finish the soup with coconut milk or coconut cream.

Ingredients

• 1 medium butternut squash, peeled, seeded and chopped 
• 2 small to medium apples, peeled, cored and chopped
• 2 leeks, white and light green parts chopped
• 2 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon.  
• Butter and/or oil for cooking    
• Salt and pepper to taste
• 1/4 teaspoon of ground cinnamon 
• Freshly grated nutmeg to taste

Serving Suggestions:
a swirl of cream in each bowl
a dollop of creme fraiche or sour cream
a swirl of coconut cream or coconut milk
fresh chopped chives or fresh thyme
some cracked black pepper
a tiny pinch of ground cinnamon

Instructions

In a soup pot, saute the leeks in some butter and/or olive oil with a pinch of salt and pepper until they're starting to soften. Add the butternut squash, apples, vegetable bouillon cubes and four to five cups of water. Stir in enough water to barely cover the squash and apples. Salt to taste. Bring to a boil, cover and simmer until the squash and apples are tender. Puree the soup with an immersion blender. Stir in the cinnamon and a pinch of freshly grated nutmeg. I like to serve the soup with a swirl of cream in each bowl and a few diced chives.      

Bon Appetite & Blessings!
xx ~ Jilly