Roasted Butternut Squash and Apple Bisque with Dubliner Cheese
The perfect fall or winter soup. Add a little texture in the form of roasted pepitas or pumpkin seeds to this creamy soup.
Ingredients
- 2-3 tbsp olive oil extra virgin
- 4 cups butternut, acorn, or sugar pumpkin, roasted or a combination, measured after roasting
- 2 granny smith or pippin apples, cored and roasted
- 3 large carrots, roasted
- salt and pepper
- 2 tbsp olive oil extra virgin
- 1 large onion, diced
- 2 stalks celery, diced
- 1 medium carrot, minced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 2½ cups water
- 1 rosemary sprig or 5-6 thyme sprigs tied with string
- ⅛ teaspoon nutmeg, gf
- ⅛ teaspoon cayenne powder, gf more to taste
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- ¾ cup Dubliner Cheddar or other white cheddar, grated
- 1 tbsp heavy cream or half and half
- 1-2 tbsp Califia Farms Pecan Caramel Almond Creamer, gf or substitute cream or half and half
- salt and pepper to taste
- ¼ cup roasted pepitas or pumpkin seeds to top bowls
- minced chives, thyme, or rosemary to top bowls
Instructions
- Preheat the oven to 425° F.
- Line 1 or 2 baking sheets or stone baking pans with parchment paper.
- Cut the acorn or butternut squash or sugar pumpkin in halves. Remove the seeds scraping them out with a spoon. Cut the carrots into 4" long pieces and halve the apples and remove the core. Set the squash face up and drizzle with olive oil. Then turn face down on the sheet. Place the carrot pieces on the sheet and apple pieces face up on the baking sheet. Drizzle with olive oil, then turn apple halves face down on the baking sheet. Add salt and pepper.
- Roast for 15-20 minutes. Remove the apple and carrot pieces to a bowl. Continue to roast the squash or pumpkin for another 15-20 minutes or until soft. Set aside to cool.
- Scrape the squash or pumpkin away from the skin using a scoop. Measure out 4 cups of roasted squash or pumpkin.
- In a stockpot or large saucepan, heat 2 tablespoons of olive oil. Saute the diced onion, carrots, and celery until they begin to soften. Add the garlic and saute for 30 seconds.
- Add the wine and water and continue to simmer for 5-10 minutes. Add roasted squash or pumpkin, roasted apples and carrots, rosemary or thyme, cayenne, nutmeg, and maple syrup.
- Simmer covered loosely for 40-45 minutes. Remove from heat. Remove the sprigs of herbs and discard.
- Use an emulsion blender to puree to a smooth soup, covering with a towel so it doesn't splatter. Add 1/4 - 1/2 cup more of water as needed. Add in balsamic vinegar, stirring. Add salt and pepper to taste. Add cream, Pecan Caramel Creamer, and cheese, reserving 1/4 cup of cheese for topping the bowls of soups.
- Ladle into bowls and top with minced rosemary or thyme. Top bowls with reserved cheese, black pepper, and pepitas.
Notes
Try this delicous roasted mixed vegetable and apple soup for a fall or winter meal or starter. The complex flavors compliment each other and create a savory and slightly sweet version of a butternut squash soup.