Roasted Winter Squash and Apple Bisque

 The holidays are here!   For me, it seems I try to a squeeze a years worth of activities into four short weeks.  This is the time of year for short cuts, make aheads and for some shopping help!  I’ve been ordering from Door to Door Organics for years and during the holidays having one less stop on the way home from work makes my life a lot easier especially with a baby.  I’m very particular with my produce, having to check in produce for over 10 years at the restaurant.  I must say I’ve never gotten anything in my Door to Door Organics Tri-State box that was not seasonal, beautiful and fresh.  AND I’m so excited to let you know Door to Door Organics Tri-State is giving my readers a $10.00 off coupon code on your order!!!  The COUPON CODE IS, AMERIVEG1415T  How great is that!!!!!!!!!!

Here’s how it works-
  1. Order the size box you want, there are four sizes (I normally order small).  
  2. Choose all veggies or all fruit or a combination of veggies and fruit (I’ve done just veggies and combo boxes).
  3. Choose how often you want your delivery.
  4. Type in your address and you get your delivery date.
  5. A few days before your delivery date you can check your box and then you can swap out up to five things.
Here’s a sample of my last order.
(2) Braeburn Apples
(2) Gala Apples
(1) Carrots 1lb
(2) Garlic
(2) Navel Oranges
(2) Bosc Pears
(1) Pomegranate
(1) Carrots 1lb
(1) Celery
(1) Pomegranate
(1) Green Kale
(1) Yellow Onion
(1) Acorn Squash
(1) Butternut Squash, small (Local) - $3.99
(1) Organic Canned Cannellini Beans - $2.49
(1) Fennel Bulb - $3.49

That’s it!  I then after taking a look at the order I look to see what other things are on special and plan my menus.  They have a huge pantry section so I order what I need and because you can focus when you’re ordering I feel like I don’t over buy.    I choose to have my order delivered to my work so I can put it in the fridge but you can request them to put the order in a cooler.  As you know I’m a huge fan of their philosophy of eating good food seasonally from local farms and businesses.   

You are going to love this soup, elegant, simple and can be made ahead!  Flavorful, creamy, hearty, healthy and freezes beautifully….
The apples, onions and butternut squash get caramelized and sweet in the oven which brings an amazing depth of flavor.  This soup is blended to finish and is so creamy no one will  believe it’s dairy free.  So versatile could be a first coarse at an elegant holiday party to a weeknight dinner with some crusty bread.

Roasted Winter Squash and Apple Bisque

Makes 2.5 Quarts

1 Large Butternut Squash
4 Apples (I used Gala and Braeburn)
2 Large Onions
4 Cloves Whole Garlic
1 ½ tsp. Salt
5 Tbsp. Vegetable Oil
3 Stalks Celery, Diced
2 Carrots, Peeled and Diced
Pepper To Taste
½ Cup Apple Juice Or White Wine
5-6 Cups Vegetable Broth
1 ½  Tbsp. Apple Cider Vinegar

Preheat Oven to 400 Degrees
  • Cut butternut squash long ways and scoop out seeds.  Place on sheet pan cut side down.  Roast in oven until fork tender, about 45-55 minutes.  After roasting cool and scoop out center, set aside.
  • Quarter apples, remove core and seeds add to another sheet pan.  Quarter 1 of the onions, add to apples.  Peel 3 cloves of garlic and add to sheet pan. Sprinkle with ½ tsp salt and 2 Tbsp. vegetable oil and mix together until apples, onions and garlic are coated.  Place in oven and roast for 35 to 40 minutes until golden and apples are soft. Remove from oven and set aside.
  • In a heavy bottom stock pot on medium add 3 Tbsp. vegetable oil, 1 diced onion and 1 minced garlic.  Add 1 tsp salt and pepper to taste, stir.  Add celery and carrots, stirring often and saute until onions are translucent about 10 minutes.
  • Deglaze pan with apple juice or wine and continue to cook for 10 minutes, stirring often.  Add butternut squash and apple mixture, stir.  Cover by one inch with vegetable stock, stir.  Simmer on medium low for 20-30 minutes or until all vegetables are tender.
  • After all vegetables are soft remove from heat and add apple cider vinegar.  Blend with stick  blender until very smooth.  Taste for seasoning.

This soup freezes beautifully!!  

TIP-If you don’t have a stick blender a regular blender would work great to but wait until soup is cooled before blending.   Trying to blend hot soup is very dangerous and messy.

Here's How I Did It!


Roasted butternut squash
Simply remove peel with spoon

Roast apples, onion and garlic

Roasted until soft and golden
Add roasted veggies to soup base
Add apple juice/wine then stock and simmer until all vegetables are soft

Blend until smooth!


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