BUTTERNUT SQUASH BISQUE WITH PICKLED GREEN APPLE
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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!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Units
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for the bisque
- 3 T olive oil*
- 1 medium onion, rough diced
- 4 garlic cloves, rough chopped
- 6 C butternut squash, roughly chopped – about 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
Instructions
- 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.