Roasted Butternut Squash and Apple Bisque

Written by The Bingham Group
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.

About the author

The Bingham Group

We are a full service advertising and marketing agency that's been in business since 1989. Our team handles everything from web development, graphic design, and videography to digital marketing and advertising as well as the production of Monroe Life, Farragut Life, and McMinn Life magazines.

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