How to Make Paleo Apple Butternut Harvest Bisque

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 178 kcal
Author Angela Blanchard


  • 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
US Customary - Metric


  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.

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

  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)!

Recipe Notes

Nutrition Facts
Apple Butternut Harvest Bisque
Amount Per Serving (1 cup)
Calories 178 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Sodium 512mg22%
Potassium 645mg18%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 12071IU241%
Vitamin C 35mg42%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.