Butternut Squash & Apple Bisque

This creamy, luxurious, soup is packed with flavor and healthy ingredients! Simple to make and incredibly versatile, this fall soup will keep you coming back for more. 

Butternut Squash & Apple Bisque

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings


2 tablespoons olive oil

1 medium butternut squash, peeled, cubed, and seeded

2 Granny Smith apples, peeled, cored and diced

1 cup diced yellow onion

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

Kosher salt and black pepper

1 tablespoon minced fresh garlic

4 cups low-sodium vegetable or chicken broth

1 dried bay leaf

1 Parmesan rind

1 tablespoon apple cider vinegar

1 cup whole milk (optional)

Chopped salted pepitas

Chopped fresh sage

Shredded Parmesan


In a large pot or dutch oven, heat olive oil over medium-high.

Add squash, apples, and onion and sauté until beginning to brown and soften about 10 minutes. Add sage, thyme, and garlic and cook 1 minute; season with salt and pepper.

Stir in broth, bay leaf, and Parmesan rind. Bring soup to a boil, then reduce to a simmer over medium and cover, cook 25-30 minutes, or until vegetables are softened.

Remove soup from heat and discard bay leaf.

Purée soup using an immersion blender or in batches using a standard blender.

Return soup to pot over low heat, stir in vinegar and milk (is using); season with salt and pepper.

Top servings with sage, pepitas, and Parmesan cheese.


Rosemary would also be a great addition, add it in with the thyme and sage.

If you have apple juice on hand, it’s a great way to pump up the flavor. Add about one cup when you add the broth.

If you are puréeing the soup with a standard blender, be sure to cover the lid with a towel to avoid getting splattered with hot soup.


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