Photograph of creamy butternut squash bisque topped with pepitas and pomegranate seeds.

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 1x



  • 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 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.


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.