butternutwhole web

Butternut Squash Bisque with Apples

Butternut Squash Bisque with Apples
My all time favorite bisque recipe. A Better Homes & Garden winner from years back!

Serves: 8

  • 1 2½ – 3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
  • 3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
  • ½ cup sour cream
  • 2 canned chipotle peppers in adobo sauce, coarsely chopped
  • 1 cup apple cider or apple juice
  • 1 48 ounce box reduced-sodium chicken broth
  • 2 large Braeburn or Gala apples, peeled, cored and chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 medium onion, chopped
  • ¼ cup butter
  • Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)

  1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat.
  2. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic.
  3. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat.
  4. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
  5. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.)
  6. Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted.
  7. Top with bacon, celery leaves, and/or Gouda cheese.