Smoky Roasted Butternut Squash and Apple Bisque

This creamy, comforting soup is a perfect blend of fall flavors, with the sweetness of roasted butternut squash and apples balanced by a hint of smokiness from chipotle peppers.

🛒 Ingredients

• 1 large Butternut Squash
• 2 medium Onions
• 3 cloves Garlic
• 2 medium Apples
• 1 can Chipotle Peppers in Adobo Sauce
• 4 cups Chicken Broth
• 1 cup Heavy Cream
• 2 tbsp Brown Sugar
• 1 tsp Sage
• 1 tsp Salt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C). Peel, de-seed, and chop the butternut squash into 1-inch cubes.

2. 2

   Step 2: Place the chopped squash on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.

3. 3

   Step 3: Roast the squash in the oven for 30 minutes, or until tender and caramelized.

4. 4

   Step 4: In a large pot, sauté the chopped onions and minced garlic in 2 tablespoons of olive oil until softened.

5. 5

   Step 5: Add the roasted squash, chopped apples, chipotle peppers in adobo sauce, and chicken broth to the pot.

6. 6

   Step 6: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

7. 7

   Step 7: Use an immersion blender to puree the soup until smooth.

8. 8

   Step 8: Stir in the heavy cream, brown sugar, and dried sage.

9. 9

   Step 9: Season the soup with salt to taste.

💡 Pro Tips

This soup is best served immediately, but can be refrigerated for up to 3 days and reheated. To avoid curdling, do not overheat the soup when reheating. Additionally, adjust the level of heat to your liking by adding more or fewer chipotle peppers.

📊 Nutrition per Serving