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Butternut Squash Bisque

This soup is a hearty, creamy blend of vegetables and fruit, stock and spices. It's comfort in a bowl!

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Yield: 4-6 servings

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Active Time: 40 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 butternut squash, peeled and cut into 1-inch pieces
2 tart apples, peeled and cut into large dice
1 onion, medium dice
3 cloves garlic, minced
1 teaspoon cinnamon
4 to 6 cups chicken or vegetable stock
2 tablespoons apple cider vinegar
2 teaspoons fresh chives, finely chopped
1/2 cup heavy cream
1 tablespoon maple syrup
Salt and pepper to taste

Heat a heavy soup pot over medium heat and add the butter and olive oil.
Sauté the butternut squash, apples and onions, stirring occasionally, until they are lightly caramelized, about 10 minutes. Add the garlic and cinnamon and cook until aromatic, about 1 minute.
Add the stock and apple cider vinegar, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the butternut squash is knife tender, about 25 minutes..
Use a blender or immersion blender to puree the soup until smooth..
Return the soup to the pot and stir in the heavy cream and maple syrup. Season with salt and pepper to taste..
Serve the soup in warmed bowls topped with Thyme Croutons.