Golden Butternut Squash Bisque with Apple Sage Drizzle

Ingredients

• •1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •4 cups vegetable stock
• •1 medium apple, peeled, cored, and diced
• •1/2 cup coconut milk or heavy cream
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •Salt and pepper to taste
• •2 tablespoons unsalted butter
• •4 fresh sage leaves, finely chopped
• •1 tablespoon honey

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   In a large saucepan over medium heat, sauté the diced onion in 1 tablespoon olive oil until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Add the roasted butternut squash, vegetable stock, diced apple, ground cinnamon, and ground nutmeg to the saucepan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, allowing the flavors to meld.

4. 4

   Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth. Return the soup to the saucepan and stir in the coconut milk or heavy cream. Adjust seasoning with additional salt and pepper if needed.

5. 5

   In a small skillet over medium heat, melt the unsalted butter. Add the chopped sage leaves and cook until the butter becomes slightly golden and fragrant, about 2-3 minutes. Stir in the honey and cook for another 1 minute. Remove from heat.

6. 6

   Ladle the butternut squash bisque into bowls and drizzle each serving with the apple sage butter mixture. Serve warm and enjoy.