Fall! Butternut Squash and Apple Bisque

I didn't even adapt this from anything - GO ME! I really like how it turned out - this is a sweet soup with fall flavors.

What You Need:
2 medium butternut squash
4-6 apples (I used 6 small McIntosh seconds)
5 cups organic low sodium chicken stock
1 sweet onion
1 cup water
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper (optional)
1/4 cup raw honey
1 cup heavy cream
EVOO

What to Do:
Preheat oven to 425 degrees.
Cut butternut squash in half and place cut side up on baking sheets in oven for approx. 45 minutes.

Core, peel apples and cut in half, cut onion into quarters. Toss lightly in EVOO and place on baking sheet along with squash (after already spending 45 minutes in the oven). Brush squash with EVOO as well.

Sprinkle approx 1/2 tsp (more or less, depending on taste) each of spices (minus cayenne pepper) on squash, apples, and onion.

Place all in oven for another 20 minutes (less if using softer apples - mine made applesauce almost after 20 minutes!)

Add chicken stock to large pot. When squash, apples, and onion are done, scoop seeds out of squash and remove skin - you may have to use gloves or let cool! I found this easy to do by just cutting the squash in half and peeling each side off the back.

Cube squash, and add along with apples and onion to chicken stock. Using hand blender, blend until desired consistency. Add honey and heat to a boil.

Add remaining spices and let simmer for 10 minutes.

Finally, reduce heat and mix in cream. Garnish with chives, sour cream, greek yogurt, whatever your preference!



Enjoy!