Roasted Butternut Squash and Apple Bisque

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Soup can be simple, often soothing and sometimes, frankly, just plain good for the soul. This bisque from chef Steve Zimei is divinely creamy (yet completely cream-less) and can be served on its own as a main meal or as a smaller portion accompanied by a side sandwich. Roasting the butternut squash, carrot and apples ahead of time, which brings out their natural flavor, is key so carve out a little extra time.


Yields: 2 quarts


  • 3 lbs butternut squash, peeled and cubed
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 6 red apples, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, sliced
  • 4 cloves garlic, thinly sliced
  • 4 cups apple cider
  • 4 cups vegetable stock
  • 2 sprigs thyme
  • 1 bay leaf
  • Pinch nutmeg
  • Pinch cinnamon


  1. Preheat oven to 425 degrees.
  2. Mix together the squash, carrot and apple and spread across two baking pans. Roast until well browned (about 40 minutes). Set aside.
  3. In a pot, heat oil. Then, add onion and garlic. Lower heat to medium and cook until slightly browned and translucent (about 10 minutes).
  4. Add roasted squash, carrot and apple to saucepan. Pour in cider, vegetable stock, thyme and bay leaf and return to medium-high heat. Simmer until all vegetables are soft. Discard thyme and bay leaves.
  5. Puree (using a blender or an immersion blender) and taste for seasoning, adding a pinch of nutmeg and cinnamon.

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