Butternut Apple Bisque

Posted November 2, 2012 @ 11:08am | by Kori Mortenson

Butternut Apple Bisque

Serves 6. Prep time 45 minutes.


1 medium onion, diced

1 tablespoon butter or vegetable oil

1 tablespoon curry powder (or more, to taste)

1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed

1 Granny Smith apple, cored, peeled, and cubed

5 cups low-sodium vegetable stock

Sea salt to taste


In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5  minutes.  Add curry powder and saute 3 more minutes, being careful not to burn.  Add squash, apple, and vegetable stock to the pot and bring to a boil.

Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.  Puree the soup in a food processor or blender and salt to taste.

Variation: For some extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as teh onions, or add chopped candied ginger as a garnish before serving.

This recipe is from The Seward Coop's Coop Deals periodical.  I highly recommend getting a coop membership or a CSA to shop local and organic.

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