Creamy Butternut Squash and Apple Bisque with Spices

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1 rib celery, chopped
• 2 lb butternut squash, peeled, seeded, cubed
• 2 medium apples (Granny Smith or Honeycrisp), peeled and chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch cayenne pepper (optional)
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream, plus extra for swirling on top
• 1 tbsp maple syrup or light brown sugar (optional)
• 1 tbsp lemon juice or apple cider vinegar
• Toasted pumpkin seeds and extra cinnamon, for garnish (optional)

Do This

• 1. Sauté onion, carrot, and celery in butter and olive oil over medium heat until softened, 6–8 minutes.
• 2. Add garlic, squash, apples, salt, pepper, cinnamon, nutmeg, and cayenne; cook 3–4 minutes to lightly toast spices.
• 3. Pour in broth, bring to a boil, then reduce to a gentle simmer; cover and cook until squash is very tender, 20–25 minutes.
• 4. Purée the soup in batches in a blender or with an immersion blender until completely silky smooth.
• 5. Return to pot; stir in cream, maple syrup (if using), and lemon juice. Warm gently without boiling; adjust seasoning.
• 6. Ladle into bowls, swirl in a little extra cream, and finish with pumpkin seeds and a light dusting of cinnamon.

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Why You’ll Love This Recipe

• Cozy and comforting: perfect for chilly evenings, holidays, or dinner parties.
• Balanced flavor: natural sweetness from squash and apples, warm spices, and a bright finish.
• Silky texture: blended until luxuriously smooth, then enriched with cream.
• Make-ahead friendly: reheats beautifully and freezes well for quick meals.

Grocery List

• Produce: Butternut squash, yellow onion, carrot, celery, apples, garlic, lemon (or apple cider vinegar optional).
• Dairy: Unsalted butter, heavy cream.
• Pantry: Olive oil, chicken or vegetable broth, kosher salt, black pepper, ground cinnamon, ground nutmeg, cayenne pepper, maple syrup or brown sugar, toasted pumpkin seeds (optional).

Full Ingredients

For the Butternut Squash & Apple Bisque

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 1 medium carrot, chopped (about 1/2 cup)
• 1 rib celery, chopped (about 1/2 cup)
• 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6–7 cups)
• 2 medium apples, such as Granny Smith or Honeycrisp, peeled, cored, and chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (freshly grated if possible)
• Pinch cayenne pepper, to taste (optional, for gentle warmth)
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp pure maple syrup or light brown sugar (optional, to enhance sweetness)
• 1 tbsp fresh lemon juice or apple cider vinegar (to brighten the flavors)

For Serving

• Additional heavy cream, for swirling on top
• Toasted pumpkin seeds (pepitas), for crunch (optional)
• Extra ground cinnamon or freshly grated nutmeg, for dusting (optional)
• Crusty bread or grilled cheese sandwiches, for serving alongside (optional)

Step-by-Step Instructions

Step 1: Prep the Squash and Apples

Peel the butternut squash with a sturdy vegetable peeler, then cut off the top and bottom. Slice the squash in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into roughly 1-inch cubes. Aim for fairly even pieces so they cook at the same rate.

Peel, core, and chop the apples into chunks roughly the same size as the squash. Chop the onion, carrot, and celery, and mince the garlic. Having everything prepped before you start cooking makes the process smooth and relaxed.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and foamy. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6–8 minutes. You want them tender and just starting to take on a little golden color, which adds depth of flavor.

Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Do not let the garlic brown, or it can turn bitter.

Step 3: Add Squash, Apples, and Spices

Add the cubed butternut squash and chopped apples to the pot. Sprinkle in the kosher salt, black pepper, ground cinnamon, ground nutmeg, and cayenne pepper (if using). Stir well to coat the squash and apples in the butter, aromatics, and spices.

Cook for 3–4 minutes, stirring occasionally. This brief sauté helps the squash and apples start to soften and lightly toasts the spices, which makes the final bisque more fragrant and complex.

Step 4: Simmer Until Very Tender

Pour in the broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid slightly askew, and maintain a steady simmer.

Simmer until the squash and apples are very tender and easily mashed with a spoon, about 20–25 minutes. Stir once or twice during cooking to make sure nothing is sticking to the bottom. When done, remove the pot from the heat and let it cool for 5–10 minutes before blending to make it safer and easier to handle.

Step 5: Purée the Soup Silky Smooth

To achieve a bisque-like, velvety texture, you will purée the soup until completely smooth. For the smoothest result, use a countertop blender:

Working in batches, carefully ladle the hot soup into the blender, filling it no more than halfway each time. Vent the lid slightly and cover with a clean kitchen towel to allow steam to escape. Blend on high until the mixture is completely smooth and creamy, 30–60 seconds per batch. Pour the blended soup into a clean pot or a large bowl and repeat with the remaining soup.

Alternatively, you can use an immersion blender directly in the pot. Blend until the soup is as smooth as possible, moving the blender head around the pot and tilting the pot slightly to avoid splattering. Take your time; extra blending is what gives this bisque its luxurious texture.

Step 6: Finish with Cream and Balance the Flavors

Return the smooth soup to the pot (if you transferred it out). Set over low heat. Stir in the heavy cream, maple syrup or brown sugar (if using), and the lemon juice or apple cider vinegar. The cream adds richness, the sweetener gently highlights the natural sweetness of the squash and apples, and the acidity brightens everything so the soup does not taste flat.

Warm the bisque gently until steaming hot, 3–5 minutes, without letting it boil (boiling can cause the cream to separate). Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed. If the soup is thicker than you like, thin it with a bit more broth or water, a few tablespoons at a time, until it reaches your preferred consistency.

Step 7: Serve with a Creamy Swirl and Crunch

Ladle the hot bisque into warm bowls. For a beautiful swirl, drizzle 1–2 teaspoons of cold heavy cream on top of each serving, then drag the tip of a knife or a toothpick through the cream to create a simple pattern. Sprinkle with toasted pumpkin seeds for a pleasant crunch and, if you like, a light dusting of cinnamon or nutmeg.

Serve immediately, ideally with a slice of crusty bread or a grilled cheese sandwich alongside. Enjoy the contrast of the silky, warmly spiced bisque with the cool cream and the nutty crunch on top.

Pro Tips

• Choose the right apples: Tart-sweet varieties like Granny Smith or Honeycrisp balance the natural sweetness of butternut squash without making the soup cloying.
• Blend thoroughly: For the smoothest texture, blend the soup longer than you think you need to. A high-speed blender gives the most velvety bisque, but an immersion blender works with patience.
• Adjust thickness: If your bisque is too thick after blending, whisk in additional warm broth or water a little at a time until it coats the back of a spoon but still flows easily.
• Spice gently: Cinnamon and nutmeg are potent. Start with the amounts listed, then add an extra pinch at the end if you crave a stronger spice note.
• Safety first with hot liquids: Always vent the blender lid and cover with a towel when blending hot soup to avoid steam build-up and splatters.

Variations

• Dairy-free and vegan: Use olive oil only (skip the butter), choose vegetable broth, and replace heavy cream with full-fat coconut milk or an unsweetened oat or cashew cream. Swirl extra coconut milk on top for garnish.
• Roasted squash version: For deeper, caramelized flavor, roast the cubed squash and apples at 400°F (200°C) with a little oil, salt, and pepper for 25–30 minutes before adding them to the pot to simmer with the broth.
• Ginger-kissed bisque: Add 1–2 tsp freshly grated ginger along with the garlic, and finish the soup with a squeeze of orange juice instead of lemon for a bright, lightly spiced twist.

Storage & Make-Ahead

Cool the bisque completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors often deepen and improve by the next day, making it a great make-ahead option for busy weeks or entertaining.

For longer storage, freeze the soup before adding the cream for the best texture. Freeze in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight, reheat gently on the stove, and then stir in the cream just before serving. If you have already frozen it with cream, it may look slightly separated when thawed, but a vigorous whisk or quick blend will help smooth it out.

Nutrition (per serving)

Approximate values for 1 of 6 servings (using chicken broth, heavy cream, and maple syrup): about 240 calories; 14 g fat; 26–30 g carbohydrates; 5 g fiber; 4 g protein; 620 mg sodium. Values will vary based on specific ingredients, brand of broth, and whether you use optional sweetener and garnishes.