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Make It At Home: Balducci's Butternut Squash Bisque With Apples


Butternut Squash Bisque with Apples

Recipe courtesy of Corporate Executive Chef Jason Miller of Balducci’s in Scarsdale

(Serves 6-8)


1/2 lb butter

3 lbs butternut squash, peeled and seeded

1/4 tsp Balducci’s ground allspice

1/4 tsp Balducci’s nutmeg

1/4 tsp Balducci’s cinnamon

1 Spanish onion

3 leeks, washed and sliced

3 apples, peeled and diced (choose a sturdy option, like Red Delicious)

1 qt apple cider

1 qt vegetable or chicken stock

salt and pepper

crisp bacon, crumbled (optional)


Preheat oven to 375 F. Melt half the butter into a saucepan. In large bowl, toss the butternut squash, melted butter, allspice, nutmeg, and cinnamon. Spread squash on roasting pan and roast in the oven for approximately 35 minutes (until tender). In heavy bottom (non-reactive) saucepot, melt remaining butter. Sauté onions and leeks until tender. Add diced apples and cook for additional 3 minutes. Add the roasted squash, apple cider and stock to the pot. Bring to a boil and season with salt and pepper. Purée bisque with an immersion blender or in a traditional blender. Serve hot. Garnish with julienne apples and/or crisp bacon, if you like.


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