This butternut squash and apple bisque is quick, easy, and has allll the fall flavors! Serve with crusty bread and a coconut crema for a tasty winter meal!
I’m one of those weird people who loves the winter, even though I hate to be so cold all the time! One of the reasons why I love living in Michigan is because we can have all four seasons in a year, and really get to experience them (for better or for worse!).
In the winter, my family has traditionally gone skiing out west for a family vacation every year. With our busy schedules, the hubs and I haven’t always been able to find the time to get out there, though. And so I’m so excited that we are going to be heading out west again with our family in January to head to Big Sky, Montana for a (hopefully)-powder-filled week of fun!
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In honor of our upcoming ski trip, I’m sharing my riff on one of the most delicious soups ever, butternut squash soup! This soup is based on a recipe we had on our last ski trip out west, while at the Montage at Deer Valley in Park City, Utah. It’s definitely one of my top favorite places to eat lunch on a ski mountain: the food is fantastic and the atmosphere is so cozy and inviting, yet sophisticated. They even offer you slippers when you check in, so you can swap out your ski boots for the meal if you’d like to be more comfortable while you eat!
This butternut squash soup itself is fairly simple and classic, but it’s the pairings that really make it shine! Tart Granny Smith apples and a creamy coconut-y crema make for a beautifully bright soup that tastes so luscious and rich. I love love love the hint of coconut in the crema, and pairing it all with some crusty bread is like icing on the cake! Carbohydrate-icing on a butternut squash cake, if you will.
Now it’s your turn: What’s your favorite type of winter soup and why? Share with me in the comments below!
Butternut Squash and Apple Bisque
- 2 tablespoons olive oil
- 1 onion diced
- 2 clove garlic minced
- 1/4 cup white wine
- 1 butternut squash peeled with seeds removed, diced into 1" pieces
- 1 bay leaf
- 3 sprigs thyme
- 3 cups vegetable stock
- Kosher salt
- Ground black pepper
- 1 Granny Smith apple diced
- Crusty bread for serving
For coconut crema:
- 1/2 cup coconut milk
- 1/2 cup Greek yogurt
- 1 pinch kosher salt
Heat olive oil over medium heat in a heavy-bottom pot (such as a Dutch oven). Add onion and saute about 6-8 minutes, stirring occasionally. Add garlic and stir for about 30 seconds more. Add white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Add butternut squash, bay leaf, thyme, vegetable stock, and 1/2 teaspoon kosher salt and bring to a boil. Turn heat down to low to low-medium and cook about 25-30 minutes, covered.
To make coconut crema, combine coconut milk, Greek yogurt and salt in a small bowl and whisk until combined.
When soup is finished, blend with an immersion blender until smooth and creamy. Season with salt and black pepper to taste. Serve topped with apple and coconut crema, and crusty bread for dipping.