Apple Cider Butternut Squash Bisque (Printable Version)

Silky butternut squash bisque with apple cider and warming spices, perfect for cool fall evenings.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (approximately 2.5 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
05 - 1 tart apple, such as Granny Smith, peeled, cored, and diced

→ Liquids

06 - 3 cups vegetable broth, ensure gluten-free if required
07 - 1 1/2 cups unsweetened apple cider
08 - 1/2 cup heavy cream or substitute coconut milk for dairy-free option

→ Spices & Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt, plus additional to taste
14 - 2 tablespoons olive oil

→ Garnish (optional)

15 - Toasted pumpkin seeds
16 - Fresh thyme leaves
17 - Drizzle of heavy cream or coconut milk

# Steps to Follow:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes until tender and lightly browned.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and carrots, sauté for 5 minutes until softened.
03 - Introduce minced garlic and diced apple to the pot. Cook for 2 minutes, stirring frequently to prevent sticking.
04 - Add roasted butternut squash, ground cinnamon, ground nutmeg, ground ginger, and pour in vegetable broth. Bring the mixture to a boil, reduce to a simmer, and cook for 10 minutes.
05 - Pour in the apple cider and continue simmering for an additional 5 minutes to allow flavors to integrate.
06 - Remove pot from heat. Using an immersion blender directly in the pot, or working in batches with a countertop blender, puree the soup until completely smooth and velvety.
07 - Return the blended soup to low heat. Stir in heavy cream or coconut milk and adjust salt and black pepper as needed to taste.
08 - Ladle hot bisque into bowls. Garnish each with toasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses common vegetables and pantry basics
  • Naturally vegetarian and gluten free for easy entertaining
  • Delivers velvet smooth texture without flour or butter
  • Perfect for make ahead and freezer prep
02 -
  • High in vitamins and fiber thanks to squash and carrots
  • Freezes beautifully in individual portions
  • Impresses dinner guests but simple enough for beginners
03 -
  • Always roast the squash first for maximum sweetness
  • Use an immersion blender for safest and fastest pureeing
  • Finish with cream after blending for the smoothest luscious mouthfeel
  • Taste and season just before serving every batch of squash and cider can vary

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