Butternut Squash & Apple Bisque

Ingredients

• 2 tablespoons olive oil
• 1 medium butternut squash (peeled, cubed, and seeded)
• 2 Granny Smith apples (peeled, cored and diced)
• 1 cup diced yellow onion
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• Kosher salt and black pepper
• 1 tablespoon minced fresh garlic
• 4 cups low-sodium vegetable or chicken broth
• 1 dried bay leaf
• 1 Parmesan rind
• 1 tablespoon apple cider vinegar
• 1 cup whole milk (optional)
• Chopped salted pepitas
• Chopped fresh sage
• Shredded Parmesan

Instructions

1. 1

   In a large pot or dutch oven, heat olive oil over medium-high.

2. 2

   Add squash, apples, and onion and sauté until beginning to brown and soften about 10 minutes. Add sage, thyme, and garlic and cook 1 minute; season with salt and pepper.

3. 3

   Stir in broth, bay leaf, and Parmesan rind. Bring soup to a boil, then reduce to a simmer over medium and cover, cook 25-30 minutes, or until vegetables are softened.

4. 4

   Remove soup from heat and discard bay leaf and Parmesan rind.

5. 5

   Purée soup using an immersion blender or in batches using a standard blender.

6. 6

   Return soup to pot over low heat, stir in vinegar and milk (is using); season with salt and pepper.

7. 7

   Top servings with sage, pepitas, and Parmesan cheese.