Apple and Butternut Squash Bisque

Apple and Butternut Squash Bisque
(Adapted from Williams Sonoma Soup and Stew)
Makes: 5 Pints (10 cups)


2 tbsp butter (48 g)
1 large onion, chopped
3 small apples, peeled, cored and chopped
1 butternut squash, peeled, de-seeded and chopped (3.5 lb or 1.5 kg)
1/4 cup white wine (62 ml)
5 cups chicken broth (1250 ml)
1/2 tsp dried rosemary (0.5 g)
1/2 tsp dried thyme (0.5 g)
1/4 cup milk (62 ml)
1/4 cup heavy cream (62 ml)
Salt and pepper to taste
Chopped chives to garnish


1. In a large pot, heat butter on medium heat. Add onions and cook for 7-10 minutes until tender. Add the apples and squash, cooking and stirring for about 3 minutes.

2. Deglaze the pot with the wine and add the chicken broth. Bring to a simmer.

3. With a mortar and pestle, grind the spices to make sure there are no hard bits; then add to the bisque. Simmer covered for 35 minutes.

4. Remove from the heat. Use an immersion blender to puree. Add the milk, cream and season with salt and pepper if desired. Garnish with chopped chives.

Tip: Substitute the chicken broth with vegetable broth
Tip: Substitute the butter with oil of your choice

For Video Instructions, please check out my video Apple and Butternut Squash Bisque! (video coming soon!)


  1. i never eat butternut but i think i won't mind it using i the recipe :)
    thank you my friend!

  2. This looks a fabulous bisque :)

    All the best Jan


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