butternut squash + apple bisque

for me apples & butternut squash are the epitome of fall

together they form a beautiful & satisfying soup

truth: i would have eaten the entire soup pot had i not restrained myself

yes, yes indeed - this soup is that good

gorgeous butternut you are my fall crush

roasted, mashed, pureed; there isn't a single way that i wouldn't love you

the perfect partner to butternut - roasted apple

 pecans and cinnamon are candied; topping the soup for a surprising & sweet treat

the crunch & sweetness of the pecan lends a wonderful texture contrast to a perfect velvety soup

the squash & apples are roasted together making your home smell like autumn

 i love roasting fruits & vegetables this time of year, it creates a sense warmth & home like no other

a wonderful fall soup that will warm your home & heart

butternut squash & apple bisque i *heart* you

  and i leave you with a few other things i *heart*  leaves that change the perfect hue of gold & my perfect orange cat mr. spencer  

Butternut Squash& Apple Bisque

serves 4

you will need:

for the soup

• 1 medium butternut squash halved length wise - seeded
• 3 medium - large apples; sliced with skin
• 1 medium onion - chopped
• olive oil
• 2 1/2 cups water or vegetable broth
• 1/4 tsp white pepper
•  salt to taste

for the candied pecans

• 1 tsp vegan butter (I used earth balance)
• 1/4 cup pecans
• 2 tsp sugar
• 1/2 tsp - 1 tsp cinnamon
• pinch of salt

assembly:

for the soup

• cut the butternut squash length wise, discarding the seeds
• on a parchment lined baking sheet roast cut side down (skin will be left on) in a 425 degree oven for 30 minutes or until squash is tender
• add sliced apples after 10 minutes- apples will be roasted for 20 minutes
• in a medium soup pot - over medium heat add olive oil and onion, cook until onion is soft and translucent about 3-5 minutes; turn off heat.
• once the squash is done - scoop flesh from each squash leaving the skin behind. add to soup pot along with the roasted apples
• add water, salt & pepper to the pot - remove from cook top
• with an immersion blender puree until smooth - if using a blender, in small batches add the mixture to the blender, ensuring to vent the lid/top to allow the steam to escape. blend until smooth- working in small batches.
• return to the cook top and keep warm until ready to serve

for the candied pecans

• while the squash & apples are roasting, over low-medium heat in a small saute pan add all ingredients and cook for approximately 5 minutes until sugar begins to caramelize
• remove from heat, spread on parchment and allow to cool

to serve the soup ladle into bowls & top with candied pecans. if desired "creme fraiche" can be added by combining vegan sour cream and almond milk until desired consistency is reached.

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