Butternut Apple Squash Bisque
A simple, comforting fall soup recipe by The Friendly Feast
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Dish, Soup
Cuisine American
- 3 cups butternut squash, cubed (alternatively, use 1 can of precooked squash)
- 3 T butter
- 1 large onion chopped
- 1/2 cup honeycrisp or other sweet apple cubed
- 3 cloves garlic minced
- 1 T Bragg's liquid aminos or Soy Sauce
- 3 cups vegetable stock/no-chicken broth
- 2 T nutritional yeast
- 1/2 cup cashew creme
- 1 T parsley chopped
- ground nutmeg
Cook the butternut squash in a pressure cooker //or on a regular stove top. For a pressure cooker, add 1 cup of water and squash and cook on high pressure for 3 minutes, quick release the pressure valve. //For regular stovetop, add squash to large saucepan and cover with water. Bring to a boil and then simmer for 10 minutes. Drain.
In a large soup pot, melt butter over medium heat and add onions and apple pieces. Cook until onions are translucent, about 3 minutes. Add the garlic and let cook 1 minute. Splash with the bragg's aminos/soy sauce. Simmer 1 minute more, then add broth/stock and stir. Add in the pre-cooked butternut squash and nutritional yeast and cook 2 minutes on high heat.
Using and immersion blender, blend thoroughly until smooth or if you prefer the chunkiness of a bisque, pulse the blender a few times to combine. (Alternatively, blend in batches in a traditional blender) Add in the cashew creme, reserving a few spoonfuls for adding to the top of each bowl. Simmer 1 more minute in the pot and then divvy out the portions into soup bowls. Top with creme, parsley and a dash of nutmeg, if desired.