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This creamy and luxurious soup is packed with flavor! Simple to make and incredibly versatile, this cold-weather bisque will keep you coming back for more.
Can butternut squash bisque be frozen? And how long does it keep?
Surprisingly it can be frozen! The soup will separate a bit during the freezing process, but once reheated it comes together no problem. The best way to freeze a bisque is to let it cool to room temperature then transfer to a glass container, press plastic wrap onto the surface of the soup, secure lid and freeze.
Bisques will keep up to 1 week in the refrigerator or up to 3 months in the freezer. Let bisque thaw overnight in the refrigerator before reheating over medium on the stove top.
What goes with butternut squash bisque?
This cold-weather soup goes really well with any kind of vegetable side dish or warm, cheesy sandwich. Here are a few more ideas!
- Gruyère & Apple Toasts with Thyme and Honey
- Shaved Fennel Salad
- Autumn Kale Apple Salad with Goat Cheese & Pistachios
- Peas, Prosciutto & Pinto
- Herbed Green Slaw
- 5-Ingredient Turkey & Fig Panini
- Herbed Salad with Grapefruit Cardamom Vinaigrette
Toppings for this butternut squash and apple bisque:
There are so many great options for topping this creamy soup. Here are some of my favorites!
- Crispy bacon or prosciutto
- Raw or roasted and salted pepitas
- Grated Parmesan or cheddar cheese
- Pomegranate arils (seeds)
- Diced apple
- Fresh sage
- Crispy croutons
Butternut Squash & Apple Bisque
Description
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Ingredients
- 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
Instructions
- 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 and Parmesan rind.
- 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.
Notes
Nutrition
Yum
