Roasted Butternut Squash and Apple Bisque

Ingredients

• 1 large butternut squash (about 3 lbs), halved and seeded
• 2 Honeycrisp apples, peeled, cored, and quartered
• 1 large yellow onion, quartered
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp maple syrup
• 1/4 cup crème fraîche, plus more for serving
• 1 tbsp apple cider vinegar
• Salt and white pepper to taste
• Toasted pepitas and fresh sage leaves, to garnish

Instructions

1. 1

   Preheat oven to 425°F. Place squash halves cut-side up on a baking sheet. Arrange apples, onion quarters, and unpeeled garlic on the same sheet. Drizzle everything with olive oil and season with salt.

2. 2

   Roast for 40–45 minutes until squash is tender and caramelized at the edges. Apples and onions should be soft and golden.

3. 3

   Scoop squash flesh into a large pot. Squeeze roasted garlic from skins into the pot. Add roasted apples and onion.

4. 4

   Pour in vegetable broth. Add cinnamon, nutmeg, and ginger. Bring to a simmer for 10 minutes.

5. 5

   Blend soup in batches in a high-powered blender until completely smooth and velvety. Return to the pot.

6. 6

   Stir in maple syrup, crème fraîche, and apple cider vinegar. Taste and adjust seasoning with salt and white pepper.

7. 7

   If the soup is too thick, thin with additional warm broth to your desired consistency.

8. 8

   Serve in warmed bowls with a swirl of crème fraîche, toasted pepitas, and a few crispy fried sage leaves.