Butternut Squash & Apple Bisque

a thanksgiving starter

I made a big batch of this velvety goodness coming into this weekend to make for an easy meal in the middle of all the madness that is the grand Thanksgiving meal. We get so caught up it all the things to prepare for the big day that the days leading up to Thanksgiving we don’t want to cook for ourselves or just end up ordering take out.

Pair this with some fresh greens, a warm baguette and you’ve got a satisfying quick meal with all the earthy fall flavors to fuel you for the hours you’ll be spending in the kitchen over the next week. I’m grateful I have the opportunity to cook for people I care about. Warming them from the inside out warms my soul. May you have a comforting holiday and find the time to relax and enjoy not only the food but the people in your lives.

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed (about 6 cups)
• 4 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and chopped
• 4-5 fresh sage leaves, chopped (plus extra for frying)
• 1 cup dry sherry wine
• 8 cups vegetable or chicken stock
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons maple syrup
• 2 teaspoons hot sauce (e.g., your favorite brand)
• 2 tablespoons sherry vinegar
• 1/2 cup heavy cream or coconut milk or both
• Salt and white pepper, to taste
• Optional Garnish: Crispy bits of prosciutto or bacon, fried sage leaves, pumpkin seeds, fresh thyme, or a drizzle of cream

Instructions:

1. Sauté Aromatics:
Heat the olive oil or butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add Squash, Apples, and Sage:
Stir in the butternut squash, apples, and chopped sage. Cook for 3-4 minutes to let the flavors meld.
3. Deglaze with Sherry:
Pour in the sherry wine, scraping the bottom of the pot. Let it simmer for 1-2 minutes to reduce slightly.
4. Add Stock and Spices:
Add the cinnamon, nutmeg, and ginger, then pour in the stock. Bring to a boil, reduce the heat, cover, and simmer for 25-30 minutes until the squash and apples are very tender.
5. Blend the Soup:
Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
6. Finish with Flavor:
Stir in the maple syrup, hot sauce, and sherry vinegar. Simmer gently for 5 minutes to let the flavors meld. Adjust seasoning with salt and pepper.
7. Prepare Fried Sage and Crispy Toppings:
• Heat a small amount of olive oil in a skillet over medium heat. Add the extra sage leaves (whole) in batches and fry for 10-15 seconds until crispy. Remove and drain on paper towels.
• Cook prosciutto or bacon in the same skillet until crispy. Drain on paper towels and crumble.
8. Serve:
Ladle the soup into bowls. Garnish with fried sage leaves, crispy prosciutto or bacon, pumpkin seeds, and a swirl of cream.

The fried sage adds a delightful crunch and earthy aroma that beautifully complements the flavors of the soup!