Print

Creamy Roasted Garlic & Apple Cider Butternut Bisque

creamy roasted garlic apple cider butternut bisque - featured image
Print Recipe

A soul-soothing winter soup that combines roasted butternut squash and garlic with the tart sweetness of apple cider and rich heavy cream for a comforting, gourmet meal.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
  • 1 whole head of garlic, top sliced off
  • 1 medium yellow onion, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups 100% pure apple cider
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons butter
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • ½ cup heavy cream
  • A pinch of freshly grated nutmeg
  • ¼ cup toasted pumpkin seeds (for serving)
  • Croutons (for serving)
  • Chopped chives (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Peel the butternut squash, cut in half, scoop out seeds, and chop flesh into 1-inch cubes.
  3. Place squash cubes on baking sheets. Peel garlic head and slice off top to expose cloves. Drizzle everything with olive oil, salt, and pepper. Toss to coat.
  4. Roast for 40-45 minutes until squash is tender and caramelized, and garlic is soft and golden.
  5. Let garlic cool slightly, then squeeze cloves from skin to make a paste. Discard skin and remove any burnt cloves.
  6. While vegetables roast, heat butter in a large pot over medium heat. Add chopped onion and a pinch of salt; cook for 5 minutes until soft and translucent.
  7. Add thyme to the pot and cook for 30 seconds to release oils.
  8. Add roasted squash, garlic paste, apple cider, and vegetable broth to the pot. Stir to combine.
  9. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  10. Remove pot from heat. Blend soup using an immersion blender until completely smooth.
  11. Add heavy cream and nutmeg. Blend briefly to incorporate.
  12. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, topped with toasted pumpkin seeds and chives.

Notes

Roasting concentrates the sugars in the squash and mellows the garlic. Ensure squash cubes are dry before roasting to prevent steaming. If the soup is too thick, add more broth or cider. If using a standard blender, vent the lid and cover with a towel to let steam escape. Leftovers store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple cider bisque, roasted garlic soup, fall recipes, winter soup, gluten-free soup, creamy soup, comfort food

Find it online: https://tomyumy.com/creamy-roasted-garlic-and-apple-cider-butternut-bisque/