This recipe came about because I had this butternut squash on hand and felt like some homemade soup. I found some apples and thought this sounded like it would be good together. This bisque smell so good. Serve with a side salad and you will have a very satisfying meal.
- 1 medium-sized butternut squash peeled and cubed into 1 inch cubes
- olive oil
- 1 tsp cinnamon
- 1/4 t freshly grated nutmeg
- sea salt and pepper to taste
- 2 honey crisp apples, peeled and cubed into 1 inch cubes
- 4 cups of vegetable stock
- 1 can of coconut milk
- 2 tbsp maple syrup
- chives, minced for garnish
Preheat oven to 375 degrees. On sheet pan combine butternut squash, apples, cinnamon, nutmeg, salt and pepper. Drizzle olive oil over ingredients on sheet pan. Stir, so that all the ingredients are covered with oil and the seasonings. Bake in oven for 20-30 minutes, until you can smash the squash with a fork. By roasting the squash and apples, along with the spices the flavors develop to a cohesive, luscious deliciousness.
Transfer squash and apples into a large dutch oven, (large pot) over medium heat. Add the chicken stock, coconut milk, and maple syrup. Simmer (Do not boil). This is where all the flavors meld together. Before serving blend into a food processor, or high-speed blender. Remember to only fill either appliance half way with the hot ingredients. Because of the heat there is expansion, and you don’t want to blow the tops off your appliance, and get burned. Be patient, it’s worth the wait. Ladle into bowls, and garnish with chives.