Recipe: Butternut Squash Apple Bisque

• 2 tablespoons extra virgin olive oil

• 1 medium butternut squash, peeled, seeded, and cubed (approximately 6 cups)

• 2 sweet apples (i.e., Honeycrisp, McIntosh, or Golden Delicious), cored and sliced

• 2 Vidalia sweet onions, chopped

• 1 ½ teaspoons kosher salt

• ½ teaspoon cinnamon, plus more to taste

• ¼ teaspoon ground black pepper, plus more to taste

• ¼ teaspoon nutmeg, plus more to taste

• 32 ounces low-sodium vegetable stock

• 2 tablespoons chopped fresh sage or 1 teaspoon dried sage

• ¼ cup water (if needed)

• 1 tablespoon pure maple syrup

Optional: 1 serrano (or jalapeño) pepper, blistered over flame, seeded and membrane removed

For serving:

• 2 tablespoons reduced fat sour cream

• 3 teaspoons raw, shelled pumpkin seeds (pepitas)

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.