Butternut Squash and Apple Bisque

By GuidingVegan

Ingredients

• for the soup
• 1 medium butternut squash halved length wise - seeded
• 3 medium - large apples; sliced with skin
• 1 medium onion - chopped
• olive oil
• 2 1/2 cups water or vegetable broth
• 1/4 tsp white pepper
• salt to taste
• for the candied pecans
• 1 tsp vegan butter (I used earth balance)
• 1/4 cup pecans
• 2 tsp sugar
• 1/2 tsp - 1 tsp cinnamon
• pinch of salt

Details

Servings 4
Adapted from sundaymorningbananapancakes.blogspot.com

Preparation

Step 1

for the soup
cut the butternut squash length wise, discarding the seeds
on a parchment lined baking sheet roast cut side down (skin will be left on) in a 425 degree oven for 30 minutes or until squash is tender
add sliced apples after 10 minutes- apples will be roasted for 20 minutes
in a medium soup pot - over medium heat add olive oil and onion, cook until onion is soft and translucent about 3-5 minutes; turn off heat.
once the squash is done - scoop flesh from each squash leaving the skin behind. add to soup pot along with the roasted apples
add water, salt & pepper to the pot - remove from cook top
with an immersion blender puree until smooth - if using a blender, in small batches add the mixture to the blender, ensuring to vent the lid/top to allow the steam to escape. blend until smooth- working in small batches.
return to the cook top and keep warm until ready to serve
for the candied pecans
while the squash & apples are roasting, over low-medium heat in a small saute pan add all ingredients and cook for approximately 5 minutes until sugar begins to caramelize
remove from heat, spread on parchment and allow to cool
to serve the soup ladle into bowls & top with candied pecans. if desired "creme fraiche" can be added by combining vegan sour cream and almond milk until desired consistency is reached.