butternut squash apple bisque
A creamy and naturally sweet fall staple cooked up on one sheetpan!
Ingredients
- 4 lb butternut squash, peeled and cubed
- 1 medium yellow onion, quartered
- 1 medium honeycrisp apple, quartered
- 6 cloves garlic, peeled
- 4 sprigs fresh rosemary
- 3 tbsp maple syrup
- 2 tbsp bourbon (optional)
- 2-3 cups vegetable broth
- 1 can full-fat coconut milk
- 4-5 strips tofu or regular bacon, crumbled
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- On the baking sheet, toss the butternut squash, onion, apple, garlic, and rosemary with 3 tablespoons olive oil and a big pinch each of kosher salt and pepper (about 1/2 tsp). Spread the contents as evenly as you can over the pan. Some overlap is okay!
- Bake 25 minutes until the veggies and apple are soft and tender.
- Transfer the contents of the pan to a food processor or high-speed blender. You may have to do this in batches. Add the maple syrup and bourbon (if using) and blitz until very smooth, scraping down the sides of the bowl as needed.
- Pour the puree into a large soup pot or Dutch oven and stir in the broth and coconut milk. Taste and adjust seasonings as needed. Heat until warmed through.
- Serve the soup with crumbled bacon and lots of crusty bread.
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.