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Butternut Squash-Apple Bisque

by Pierre S. Aoukar, MD
Posted: March 15

Servings: 6


1 butternut squash, peeled and cubed
4 tart apples, peeled and cubed
1 medium yellow onion, minced
4 cloves fresh garlic, minced
1 tsp fresh ginger, grated
1 Tb ground coriander
1 Tb ground cumin
1 tsp ground cinnamon
˝ tsp cayenne pepper
fresh sage or tarragon
2 Tb extra virgin olive oil
vegetable broth or water
1 Tb real maple syrup
sea salt to taste

Garnish: fresh sage oil


In a large pot, sauté onions in olive oil until light brown. Add garlic and ginger. Cook until garlic begins to brown. Throw in apples and sauté for 5 minutes. Add spices and fresh herb and sauté for two minutes. Add butternut squash and sauté for another 5 minutes. Add enough stock or water to just cover the ingredients. Bring to a boil, cover and simmer. Soup is done when squash is soft. Turn heat off, check for seasoning. In a blender, pureé the soup. Stir in maple syrup. Garnish each bowl with a thin swirl of fresh sage oil (handful of fresh sage, sprinkle salt and 2 Tb extra virgin olive oil blended in a mini food processor).

Butternut Squash-Apple Bisque, The Recipes of Dr. Aoukar

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