Description
Is there anything quite so comforting as a bowl of Caramelized Butternut Squash & Apple Bisque?
Ingredients
Scale
- 3 lbs. butternut squash
- 3 Tbsp. olive oil
- 2 Tbsp. brown sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 – 3 cups cubed Italian bread
- 2 Tbsp. melted butter
- 3 Tbsp. sugar plus 3/4 Tbsp. cinnamon, combined
- 3 Tbsp. butter
- 2 cups chopped sweet onion
- 2 large apples, cored and diced
- 48 oz. vegetable broth
- chives (optional)
Instructions
- Preheat oven to 425 degrees.
- Peel the squash, cut in half lengthwise and remove the seeds.
- Cut the squash into 1 inch cubes and place cubes on a baking sheet.
- Add olive oil, brown sugar, salt and pepper.
- Toss all ingredients together and spread in a single layer on baking sheet.
- Roast for approximately 1 hour until squash is tender and just beginning to caramelize.
- While roasting, turn the squash a couple times.
- In the last 20 minutes of roasting, prepare croutons.
- Place cubed bread on a baking sheet and place on lower rack in the oven with the squash for 5 minutes until just crisp.
- Remove from oven and toss with melted butter and cinnamon sugar mixture.
- Place back in oven and bake for additional 15 minutes until bread is very crunchy like croutons.
- Once fully baked, remove from oven and set aside.
- When squash is finished, remove from oven and set aside.
- In the meantime, over medium-low heat in a 6 – 8 quart Dutch oven, melt 3 Tbsp. of butter.
- Add chopped onion and diced apple to hot butter and sauté until tender.
- Add roasted squash and vegetable broth to Dutch oven.
- Bring mixture to a boil; reduce heat and simmer for 15 minutes, uncovered.
- Remove from heat and cool slightly.
- Using a stand-up blender (or immersion blender) transfer squash in batches and mix until smooth.
- Return pureed mixture to Dutch oven, adjust seasoning and serve.
- If desired, garnish with chives.
- Serve with cinnamon croutons.