Apple Butternut Squash Bisque is comforting, cool-weather soup. The beautiful color reflects the changing leaves around us on our little plot of land. Thick and velvety, we’ve added whole grain rice to give it extra stick-to-your-ribs satisfaction. I look forward to this after working outside on cool days. It’s one of the first ways we enjoy butternut squash in the fall, after we’ve harvested the squash and apples, and put the gardens to bed for the season.
- 1/2 medium - onion, chopped
- 2 medium - apples, such as Golden Delicious or other sweet apple, peeled, cored, and diced
- 6 cups - peeled and chopped butternut squash, about 1 medium (you can find squash already chopped for you in many grocery stores)
- 2 cups - apple cider
- 4 cups - soy milk, plain and unsweetened
- 2 cups - cooked brown Jasmine rice, or your favorite brown rice
- In a non-stick skillet over medium heat, dry sauté the onion and apples until the onion starts to brown. Add the butternut squash and apple cider. Cover, and cook over medium heat until the butternut squash is tender, about 20 minutes.
- Using your immersion blender, puree the squash and apples until smooth.
- Stir in the soy milk and the cooked rice. Continue to cook another 5 minutes to warm the rice and the soy milk. Salt to taste.
Nutrition (per serving): 391 calories, 74% calories from carbohydrates, 13% calories from protein, 13% calories from fat, 10.7g fiber.