Roasted Butternut Squash and Apple Bisque

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Ingredients
 8 oz Yellow Onion, Diced
 6 oz Carrots, Diced
 6 oz Celery, Diced
 1 lb Butternut Squash
 2 qts Apple Cider
 1 pt Heavy Cream
 4 oz Butter
 1 oz Fresh Oregano, Minced
Directions
1

Cut butternut squash in half lengthwise.

2

Drizzle olive oil, salt, and pepper.

3

Place in a 350 degrees F oven for 45 minutes or until tender.

4

Scoop out flesh and set aside.

5

In a stock pot saute onions, carrots, and celery.

6

Deglaze pan with apple cider and bring to a rolling boil.

7

Add butternut squash.

8

With an emersion wand or blender, blend all ingredients together and return to pot on medium-low heat.

9

Add heavy cream and let thicken.

10

Finish the soup with butter and oregano.

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