Simple 5-Ingredient Butternut Squash Apple Bisque Soup with Microgreens
Five simple ingredients come together for this creamy, vegan Butternut Squash Bisque. Apple and onion balance sweet and savory while fresh rosemary and sage celebrate the flavors of the fall season. Enjoy this on its own or pair with Kale Waldorf Salad or Big 'Ole Italian Salad for a healthy, plant-based, oil-free dinner.
1medium Butternut squashpeeled, seeded, and cut into chunks
1applecored and cut into chunks
1small sweet onioncut into chunks
2tablespoonsfresh rosemary
2tablespoonsfresh sage
¼teaspoonsalt
Dash ground black pepper
4 to 6cupswateras needed
Broccoli or Kale Microgreensoptional garnish
Instructions
Preheat your oven to 425F.
To make the Simple 5-Ingredient Butternut Squash Apple Bisque: Place the butternut squash, apple, onion, rosemary, and sage in a large baking pan. Add enough water to come 2/3 of the way up the sides of the pan. Place the pan in the oven and roast for 45-60 minutes, stirring every 10-15 minutes, until the squash is completely tender. Remove from the oven. Add the salt and pepper and let cool at least 5 minutes.
Working in batches, transfer the roasted squash mixture to a high-speed blender. Add hot water, as needed, to reach a smooth, pourable consistency. Taste to adjust seasoning.
Pour into bowls. Garnish with microgreens and serve immediately.
Microgreens add simple elegance to this easy, vegan Butternut Squash Bisque recipe