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Butternut Squash Bisque with Pickled Green Apple


Soup’s on! Today we’re going to bake, simmer and puree some butternut squash to make a velvety and rich bisque that’s perfect for this time of year. Crisp quick-pickled green apple adds a vibrant and contrasting note to this delicious and wicked easy-to-make dish!

This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part Five of the new season below! Be sure to also check out previous Season Two Episodes for more wicked delicious ideas!

 

 

As soon as winter hits, we get obsessed with butternut squash. It’s rich, sweet and buttery … and prepping and roasting it makes the season feel just right. Butternut squash is usually available throughout the year, but it’s best during early fall through winter.

 

When choosing a butternut squash, look for one that’s heavy for its size with a blemish-free, hard skin and store it whole in a cool, dark place until ready to use. For tips on how to cube it, check out this tutorial!

 

Crisp green apple that’s been pickled in a little apple cider vinegar adds a bright note, while fresh thyme gives it slightly minty + earthy flavor. Serve immediately and savor the wicked healthy goodness!

 

Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

Butternut Squash Bisque with Pickled Green Apple

Serves: 4

Ingredients:


for the bisque
3 T olive oil*
1 medium onion, rough diced
4 garlic cloves, rough chopped
6 C butternut squash, roughly chopped (1 whole squash-deseeded)
1/4 C Sherry
32 oz. low-sodium vegetable stock
1 T vegan butter, optional

for the topping
2 C butternut squash, 1/2-inch diced
1 green apple, washed and diced
1 T apple cider vinegar
1 T agave
3 T coarse salt
1 t black pepper

1 T fresh thyme, chopped – for garnish


Directions:

Preheat oven to 400.

To prepare the bisque: Heat a large soup pot over medium-high heat. Add 2 tablespoons of the oil, then add the onions and garlic and sauté for several minutes. *The oil may be substituted by splashing a couple tablespoons of veg stock to help loosen anything that sticks to the bottom of the pot. Next, add the rough chopped butternut squash and deglaze with the sherry, and continue to sauté for another couple minutes. Add the vegetable stock bring to slow simmer. Once the squash is fork tender, use an immersion blender or carefully use an upright blender to blend until smooth. Add a bit of vegan butter, if desired.

To make the butternut squash topping: In small bowl add diced butternut squash reserved for topping. Toss with the remaining 1 tablespoon olive oil to coat and evenly spread out on a baking sheet. Bake for 10 minutes, or until it’s soft and lightly browned. Remove from the heat and set aside.

To pickle the green apple: In another small bowl add diced green apple, vinegar, agave, pinch of salt and pepper and mix well. Set aside.

To serve: Distribute the butternut squash topping and green apple into bowls. Ladle the bisque over the top, and garnish with pinch of fresh thyme. Serve immediately.

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