Williams-Sonoma Winter Squash and Apple Bisque

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

the apple makes this very special

Ingredients Nutrition


  1. Peel and seed the butternut squash and cut into 2-inch chunks.
  2. Peel and core the apples and cut into 2-inch chunks.
  3. In a soup pot over medium-high heat, melt the butter.
  4. Saute the onion and shallots until softened, about 5 minutes.
  5. Add the apples and squash and cook until nicely coated, about 3 minutes longer.
  6. Add the stock and rosemary and bring to a simmer. Add the thyme.
  7. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
  8. Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
  9. Stir in the half-and-half and season with salt and pepper.
  10. Reheat gently over medium-low heat.
  11. Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
  12. [you can garnish with leaves of rosemary and thyme].


Most Helpful

Wasn't that impressed when I took my first slurp of this, but it really grew on me. It's very mild, and I think I was looking for something with a little more pizazz -- but this really was delicious (in a mild way). I only put in four cups of broth, because I wanted a thicker soup; as it was, it was still a little thinner that I would have liked. But the balance of flavors was great -- the apples were present, but not overpowering; the butternut squash predominated; the shallots/onions gave it just a bit of richness. I'll definitely make it again. Thanks for posting this!

KLHquilts December 06, 2007

Oh my God delicious. Thank you so very much. I made this for Thanksgiving dinner and my husband gave it a 10. Thanks again. Glo

Chef *Glo November 24, 2007

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