Pumpkin, Squash, and Apple Bisque

PSAbisque_nerdsandnomsense

A cold front came through today and currently it’s 48F outside. Sure, that’s not a big deal if you’re living in the Northern US or something, but here in Oklahoma it’s quite chilly. Especially with the normal ‘average’ temperature being somewhere close to +78F or thereabouts. Despite the chill in the air and dreary day it’s been so far it is absolutely  perfect soup weather if you ask me. And as an added bonus they had butternut squash and pie pumpkins on sale at the store the other day. Woo Hoo!

When it comes to soups and bisques I’m an avid fan. Tomato soup is my trusty standby whenever I’m not feeling all that well and I love to make my own soups rather than just plopping them out of a can. Hopefully over the next few months I can help expand your soup repertoire as well, or at least that is the goal/plan. Yay soups!

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So without any more interruptions or random asides from yours truly, may I present my very own Pumpkin, Squash, and Apple Bisque recipe. This isn’t your typical bisque as it tends to stay a little bit on the sweeter side of soups. If you’d like to spice things up a notch feel free to add in some Thai chilies to the mix.

Ingredients:

  • 1 medium sized pie pumpkin, halved and de-seeded

  • 1 medium butternut squash, halved and de-seeded

  • 1 lemon, halved preferably seedless.

  • 3 apples – cored

  • ½ cup of unsalted butter

  • 3 carrots

  • 1 onion

  • 2 garlic cloves

  • 3 cups of chicken or vegetable broth

  • 2 cups of Pinot Grigio wine

  • 3 cups of apple cider

  • ½ cup of heavy cream (you can also use coconut milk)

  • ½ teaspoon of cloves

  • 1 tablespoon of sweet basil

  • 1 tablespoon of sweet paprika

  • ½ tablespoon of white pepper

  • ½ teaspoon of allspice

  • ¼ teaspoon of nutmeg

  • 2 tablespoon of cinnamon

  • ¼ cup of honey

  • Optional: Crumbled Feta Cheese and Pig Candy

 

Directions:

  1. Preheat oven to 350F

  2. Half and deseed the pumpkin and the squash then cut a lemon in half. If you want to be super awesome, go ahead and save those seed and roast them in the oven for a healthy fall snack.

  3. Sprinkle the pumpkin and squash halves with garlic powder, salt, and cloves

  4. Cut your apples in half, de-core them

  5. Place all of those lovely items on a parchment paper lined baking pan and put that whole pan in your oven to roast for an hour and a half. MAKE SURE THAT THEY ARE ALL ROASTING FLESH SIDE DOWN. I forgot to do that for one of the apples and it didn’t do too well. 🙁Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-1

  6. Remove from oven and let the pumpkin, squash, and apples cool until they’re easy to handle, which is about 30 minutes.

  7. While your items are cooling, go ahead and coin up some carrots, dice an onion, and mince 2 cloves of garlic.

  8. In a cast iron dutch oven (5-6qt size), melt a stick of butter then add in onions and carrots and cook until the onions are translucent. Once the onions are ready, toss in your minced garlic and cook on medium-high heat for 2 minutes. Don’t let your garlic burn.Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-4

  9. Pour in your white wine and scrape up all the goodies on your pan. This is also called deglazing the pan.

  10. Add in all of your spices and honey and stir till combined.

  11. Since your roasted items should be cool enough to handle now, go ahead and scrape out all of the delicious pumpkin and squash flesh and place it into the dutch oven – also add in the apples and lemon guts as well. Discard the skins.Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-3

  12. Stir till everything is incorporated then go ahead and add in your stock and apple cider.

  13. Cover your pot and turn down your heat to medium. Leave it alone to cook for 25 minutes.

  14. Test to see if your carrots are soft and almost mushy. If they’re ready, go ahead and grab your immersion blender and puree that delicious stuff into your bisque. Take your time and blend your bisque so that everything is smooth and creamy.Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-5

  15. Finish with adding in your heavy cream slowly. You’ll also want to stir constantly while you pour in the cream so that it does not curdle.

  16. Turn down to low heat, cover and let that bisque cook and merry for 30 minutes. Check in on it about every 10 minutes just to stir and make sure it’s not sticking to the bottom of the pot.Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-6

  17. Ladle into your favorite bowl and top with some crumbled feta cheese and Pig Candy.Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-7

  18. Serve immediately.

Pumpkin, Squash, and Apple Bisque _NerdsAndNomsense-9

The Mister and I are huge fans of eating soup out of mugs. If the soup has enough liquid in it you can ditch a spoon and just drink it like a warm, toasty beverage. Are there any other members of the “Soup is for Mugs” Club out there?

This soup is even better after it’s had time to chill out in the fridge for a day. It’s definitely a leftover and make-ahead friendly meal.

Pumpkin, Squash, and Apple Bisque
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Soups & Bisques
Serves: 6
Ingredients
  • 1 medium sized pie pumpkin, halved and de-seeded
  • 1 medium butternut squash, halved and de-seeded
  • 1 lemon, halved preferably seedless.
  • 3 apples - cored
  • ½ cup of unsalted butter
  • 3 carrots
  • 1 onion
  • 2 garlic cloves
  • 3 cups of chicken or vegetable broth
  • 2 cups of white wine
  • 3 cups of apple cider
  • ½ cup of heavy cream (you can also use coconut milk)
  • ½ teaspoon of cloves
  • 1 tablespoon of sweet basil
  • 1 tablespoon of sweet paprika
  • ½ tablespoon of white pepper
  • ½ teaspoon of allspice
  • ¼ teaspoon of nutmeg
  • 2 tablespoon of cinnamon
  • ¼ cup of honey
  • Optional: Crumbled Feta Cheese and Pig Candy
Instructions
  1. Preheat oven to 350F
  2. Half and deseed the pumpkin and the squash then cut a lemon in half.
  3. Sprinkle the pumpkin and squash halves with garlic powder, salt, and cloves
  4. Cut your apples in half, de-core them
  5. Place all of those lovely items on a parchment paper lined baking pan, coat with a layer of olive oil, and put that whole pan in your oven to roast for an hour and a half. MAKE SURE THAT THEY ARE ALL ROASTING FLESH SIDE DOWN. I forgot to do that for one of the apples and it didn't do too well.
  6. Remove from oven and let the pumpkin, squash, and apples cool until they’re easy to handle, which is about 30 minutes.
  7. While your items are cooling, go ahead and coin up some carrots, dice an onion, and mince 2 cloves of garlic.
  8. In a cast iron dutch oven (5-6qt size), melt a stick of butter then add in onions and carrots and cook until the onions are translucent. Once the onions are ready, toss in your minced garlic and cook on medium-high heat for 2 minutes. Don’t let your garlic burn.
  9. Pour in your white wine and scrape up all the goodies on your pan.
  10. Add in all of your spices and honey and stir till combined.
  11. Since your roasted items should be cool enough to handle now, go ahead and scrape out all of the delicious pumpkin and squash flesh and place it into the dutch oven - also add in the apples and lemon guts as well. Discard the skins.
  12. Stir till everything is incorporated then go ahead and add in your stock and apple cider.
  13. Cover your pot and turn down your heat to medium. Leave it alone to cook for 25 minutes.
  14. Test to see if your carrots are soft and almost mushy. If they’re ready, go ahead and grab your immersion blender and puree that delicious stuff into your bisque. Take your time and blend your bisque so that everything is smooth and creamy.
  15. Finish with adding in your heavy cream slowly. You’ll also want to stir constantly while you pour in the cream so that it does not curdle.
  16. Turn down to low heat, cover and let that bisque cook and merry for 30 minutes. Check in on it about every 10 minutes just to stir and make sure it’s not sticking to the bottom of the pot.
  17. Ladle into your favorite bowl and top with some crumbled feta cheese and Pig Candy.
  18. Serve immediately.
 

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2 Comments

  • Grinpeas says:

    Sorry. A bisque is made from shell-fish. With a bit of rice as a thickener. Period. This may be
    a hearty soup, maybe a flavorful soup, might even be a good soup, but not a bisque.

    • Ann says:

      While you are technically correct for the traditional definition of a bisque, it is commonly accepted that thick soups made from roasted vegetables that have been pureed can also be referred to bisques. It’s a misnomer, but it’s a tasty misnomer. I see non-shellfish soups called bisques in high-end restaurants and everyday grocery stores all the time.

      Thanks for taking the time to read our post and even more for sharing your thoughts. 🙂

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