Spice-scented Butternut Squash and Apple Bisque | PCC Natural Markets

Spice-scented Butternut Squash and Apple Bisque

Serves: 6 to 8

Your rating: None (23 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The combination of golden butternut squash and tart apples is at its finest when infused with warm spices. Serve this sweet and creamy bisque with rustic bread and artisan cheese.



Preheat oven to 350° F. Cut the squash into several sections and roast in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, then scoop out the soft flesh, removing any seeds, and chop into small chunks. (You should have about 2 cups.) You may refrigerate the cooked squash for up to 3 days.

In a heavy pot, heat the oil and sauté the apples and shallot until the shallot is soft. Stir in the curry blend and cook for about 1 minute. Add the squash, the broth and cream and season with salt and pepper.

Heat the soup over medium-low heat for about 10 minutes, stirring occasionally, until warm. For a more elegant presentation, cool the bisque slightly and puree it in batches in a food processor until smooth.

Ladle the soup into serving bowls, drizzle with coconut milk if using and top with the Apple Coriander Chutney.

Each serving: 180 cal, 13g fat (5g sat), 25mg chol, 320mg sodium, 17g carb, 4g fiber, 2g protein

Recipe by Lynne Vea, PCC Chef

Source: PCC Sound Consumer, October 2012

More about: apples, soup, winter squash


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