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Creamy Roasted Butternut Squash Bisque with Apple and Crispy Sage

creamy roasted butternut squash bisque - featured image
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A cozy, velvety bisque combining the natural sweetness of roasted butternut squash and apple, finished with a creamy texture and crispy fried sage leaves for a delightful crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 1 large apple (about 7 oz), peeled, cored, and sliced (preferably Honeycrisp or Gala)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • About 12 fresh sage leaves
  • 2 tablespoons olive oil
  • ½ cup heavy cream or coconut milk (120 ml)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon ground cinnamon
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Toss cubed butternut squash and sliced apple with 1 tablespoon olive oil, salt, pepper, and cinnamon until evenly coated. Spread in a single layer on the baking sheet.
  3. Roast for 25–30 minutes until tender and caramelized around the edges.
  4. While roasting, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion and cook for 5–7 minutes until translucent and slightly golden.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Add roasted squash and apple to the pot along with the broth. Stir well, bring to a simmer, and cook for 10 minutes to meld flavors.
  7. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches carefully and return to pot.
  8. Stir in heavy cream or coconut milk and warm through for 3–5 minutes without boiling.
  9. Meanwhile, heat a small skillet over medium heat with a splash of olive oil. Fry sage leaves about 30 seconds per side until crispy. Drain on paper towels.
  10. Taste bisque and adjust seasoning with salt, pepper, and optional fresh thyme or extra cinnamon.
  11. Ladle bisque into bowls, garnish with crispy sage leaves, and serve immediately.

Notes

Let roasted squash cool slightly before blending to avoid splatter. Fry sage leaves on medium heat to crisp without burning. Adjust creaminess by adding cream or coconut milk gradually. Use low-sodium broth to control saltiness. The bisque tastes better the next day after flavors meld. For vegan version, use vegetable broth and coconut milk or cashew cream. Freeze without cream and add fresh when reheating.

Nutrition

Keywords: butternut squash bisque, creamy squash soup, roasted squash soup, apple soup, crispy sage, fall soup, vegan bisque, gluten-free soup

Find it online: https://emmaoven.com/creamy-roasted-butternut-squash-bisque-recipe-easy-with-apple-and-crispy-sage/