This nourishing, roasted butternut squash apple bisque is smooth, hearty, warming, and perfect for a cool fall evening with whole-grain rolls and an autumn salad. You can also serve it up as a healthy soup alternative during the holidays. Consider doubling the batch, as you’ll want leftovers to serve the next day–or to freeze for future meals.
Prep time: Approximately 15 minutes
Cook time: 1 hour, 5 minutes
Total time: Approximately 1 hour, 20 minutes
Serving size: Approximately 2 cups
Preheat oven to 350 degrees F.
Line a sheet pan with aluminum foil or parchment paper (for easy cleanup) and coat with extra virgin olive oil. Spread butternut squash, apple, onion, and serrano pepper on the sheet pan evenly. Season with salt, cinnamon, black pepper, and nutmeg. Toss to combine. Place sheet pan in the oven for 45-50 minutes, until the veggies and apples begin to caramelize, stirring halfway through cooking time.
Place squash mixture into a high-speed blender or food processor with vegetable stock. Carefully (contents are hot!) puree until smooth. You may need to do this in batches. (Alternatively, add squash mixture to a large stockpot and puree with the vegetable stock using an immersion blender.)
Pour squash mixture into a large stockpot, add sage and water (if you used a food processor or blender, you can add the water to the empty vessel to rinse it and collect any remaining puree, then pour into stockpot). Simmer uncovered over medium-low heat until soup thickens, about 20 minutes.
Stir in maple syrup and add additional black pepper, cinnamon, and nutmeg to taste. Remove from heat.
Ladle into bowls and garnish each with a teaspoon of sour cream. Sprinkle with pumpkin seeds and serve.
MOBE kitchen tips:
Learn even more healthy eating ideas by chatting with a MOBE Guide. To find out if you’re eligible, check your status, or call 844-841-9725. Ready to take the first step? Schedule a call online or download the MOBE Health Guide app.
Calories: 170 / Total Fat: 6g (8% DV) / Saturated Fat: 1g (5% DV) / Trans Fat: 0g / Cholesterol: 0mg (0% DV) / Sodium: 1010mg (44% DV) / Total Carbohydrate: 28g (10% DV) / Dietary Fiber: 4g (14% DV) / Total Sugars: 15g / Added Sugar: 4g (8% DV) / Protein: 3g / Vitamin D: 0mcg (0% DV) / Calcium: 65mg (6% DV) / Iron: 1mg (6% DV) / Potassium: 582mg (10% DV)
Allergen statement: Contains milk. For those with celiac disease or gluten sensitivity, make sure you are choosing a gluten-free vegetable stock.