Apple Butternut Harvest Bisque

Dairy-Free, Paleo, Keto, Minimal Ingredients, Easy

Enjoy this fall harvest soup filled with fresh apples and butternut squash and immersed in a dairy-free creamy base in this apple butternut harvest bisque.

I’ve been using my grocery store’s online shopping feature, so I can avoid shopping with my kids. It’s so great, I order, confirm a pick-up time, and they bring out the groceries to my van. (Yes, I broke down and finally jumped on the ‘van wagon’). It’s especially great when it is freezing outside.

What’s not great is sometimes I get questionable produce. I’m sure it’s not deliberate, but it changes the course of the weeks’ meal plan which can be more annoying than anything.

Make sure to check out our FREE resource library for your FREE weekly meal plans.

To the point… I ordered a three-pound bag of gala apples, and half of them were going bad. (Just to recap – I’m frugal AND dislike wasting food). I usually make homemade applesauce, but figured it was time to try something different.

I had some frozen butternut squash packages from Costco and decided to combine them with the apples since they compliment each other well into this fall harvest bisque!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your apple butternut bisque turned out, so please leave a comment and share it with your friends and family.

How to Make Apple Butternut Harvest Bisque

1. In a large stockpot, combine squash, apples, onions, broth, ginger, and sea salt over medium-high heat for 5 minutes or until boiling.

2. Cover and reduce heat to low and simmer for 20 minutes or until squash and apples are fork-tender.

Tip: I prefer to use frozen and cubed butternut squash to save time, but if you want to save money, purchase a fresh one. Simmering time may vary.

3. Remove from heat and cool for 1 hour or until no longer hot.

Tip: If you are in a hurry, you do not need to wait this long, but be careful with transferring your contents and blending in the food processor.

4. Transfer contents from the stockpot to the food processor and blend on high for 1 minute or until thick and creamy. (You may need to do this in batches depending on how big your food processor is).

5. Return contents back to the stockpot and whisk in coconut cream. (Reheat if necessary and serve)!

How to Make Paleo Apple Butternut Harvest Bisque

How to Store Apple Butternut Harvest Bisque

This bisque is an excellent lunch meal prep recipe! Try preparing this dish on Sunday evening and evenly distribute it into five airtight containers for the weeks’ lunch. Pack a side of Simple Mill Sea Salt Crackers!!

The bisque can also be frozen up to 3 months in a freezer-safe airtight container. Defrost in the refrigerator 24 hours before eating.

Essential Equipment to Make Apple Butternut Harvest Bisque

Large Stockpot – Stockpots are essential when it comes to making large batches of broth, soups, and bisques!

Food Processor – I can not live without my food processor from Hamilton Beach. This kitchen gadget is essential for making this delicious fall harvest bisque! (You could also use a blender as well – just break up into batches)!

How to Make Paleo Apple Butternut Harvest Bisque

More Paleo Soups

Carrot and Ginger Soup – A delicious creamy carrot soup infused with the warm peppery taste of fresh ginger.

Bacon and Root Vegetable Soup – Enjoy the aromas of this nutrient-dense soup filled will all your favorite root vegetables and BACON!

Creamy Brussel Sprout Soup – Creamy roasted brussel sprouts mixed in with bacon bits in a dairy-free base.

Basic Staples for Making Apple Butternut Harvest Bisque

Chicken Broth – Save money by making your very own homemade chicken broth or use my favorite brand; Kettle & Fire.

Ground Ginger – Ground ginger has a more intense flavor, and it is easier to work with. If you use fresh ginger, peel, and mince and double the recipe measurements.
Example: 1/2 teaspoon ground ginger = 1 teaspoon fresh ginger.

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Coconut Cream – In every can, there is roughly 1 cup solid creamed coconut. I do not shake my can. I scoop the solid cream out and whisk in during step five for a creamier soup!

Other Items Needed:

Butternut Squash – This recipe calls for frozen and cubed butternut squash. You can use fresh as well to save money. Otherwise, when it comes to cutting my squash, I rather not!

Gala Apples – I use gala apples for everything. They have the perfect sweet to bitter ratio! You can surely use other apples as desired. (This may change the flavor profile of this bisque slightly).

Onion – Onions have multiple layers, so buying organic isn’t necessary.

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How to Make Paleo Apple Butternut Harvest Bisque
How to Make Paleo Apple Butternut Harvest Bisque
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Apple Butternut Harvest Bisque

Enjoy this fall harvest soup filled with fresh apples and butternut squash and immersed in a dairy-free creamy base in this apple butternut harvest bisque.
Course Lunch
Keyword apple, bisque, butternut, easy, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cups
Calories 178kcal
Author Angela Blanchard

Equipment

  • Stockpot
  • Food Processor

Ingredients

  • 2 lb frozen butternut squash, cut into 1-inch-cubes
  • 2 cups gala apples, peel and diced (roughly 3 medium apples)
  • 1 medium white or yellow onion, diced
  • 1 quart chicken broth or vegetable broth
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 cup coconut cream

Instructions

  • In a large stockpot, combine squash, apples, onions, broth, ginger, and sea salt over medium-high heat for 5 minutes or until boiling.
  • Cover and reduce heat to low and simmer for 20 minutes or until squash and apples are fork-tender.
  • Remove from heat and cool for 1 hour or until no longer hot.
  • Transfer contents from the stockpot to the food processor and blend on high for 1 minute or until thick and creamy. (You may need to do this in batches depending on how big your food processor is).
  • Return contents back to the stockpot and whisk in coconut cream. (Reheat if necessary and serve)!

Notes

  • I prefer to use frozen and cubed butternut squash to save time, but if you want to save money, purchase a fresh one. Simmering time may vary.
  • In every can, there is roughly 1 cup solid creamed coconut. I do not shake my can. I scoop the solid cream out and whisk in during step five for a creamier soup!
  • Ground ginger has a more intense flavor, and it is easier to work with. If you use fresh ginger, peel, and mince and double the recipe measurements.
    Example: 1/2 teaspoon ground ginger = 1 teaspoon fresh ginger.

Nutrition

Serving: 1cup | Calories: 178kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 512mg | Potassium: 645mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12071IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 2mg
How to Make Paleo Apple Butternut Harvest Bisque