Weekly Recipe: Butternut Squash and Apple Bisque By Chef Christian Ojeda

Pumpkin spice gets all the love, but fall is soup season, too.

There’s nothing better than cozying up to a warm bowl of rich goodness when the temperature goes down, and this recipe for a butternut squash and apple bisque is so satisfying, you’re going to want to make it every day until spring—and maybe then some.

See also: Gail Simmons Shares Her Favorite Fall Recipes, Wines And Family Traditions

The deliciousness comes courtesy of Christian Ojeda, the newly-appointed executive chef at Bernardus Lodge & Spa in Carmel Valley, CA. Guests can’t get enough of this stuff, and now you can recreate its magical flavor any time you want.

"This is an ideal dish for any seasonal event," Ojeda says. "The butternut squash is a perfect foil for the Gala apples, which add a nice bite. It can be a meal in itself served with a nice crusty bread or starter for any holiday occasion."

This recipe makes about four to six servings, but you can double the recipe if you want to stock up on incredible soup for a big family celebration. It does require some blending, so be careful if you’re doing so in batches.

Now, get out there and get wowed by this seasonal fall flavor!

Butternut Squash and Apple Bisque

Ingredients

• 2 tbsp blended olive oil
• 1½ cups leeks, chopped (white parts only)
• 1 large yellow onion, chopped
• 3 cups butternut squash, cut into cubes
• 2 each Gala apples; peeled, cored and chopped
• 1 quart vegetable stock
• ¼ cup white wine
• ¼ cup apple cider
• ½ cup heavy cream
• ¼ tsp ground nutmeg
• Chopped chives
• Salt and pepper to taste

Directions

1. In a large pot over medium heat. Add olive oil, leeks and onions, and cook until the onion softens and turns translucent, about 4 to 5 minutes.
2. Deglaze with white wine, then add squash, apple, apple cider and vegetable stock.
3. Bring to a boil, reduce heat to medium-low, then simmer until the vegetables are soft, about
4. 20 minutes.
5. Carefully puree the soup in batches in a blender.
6. Once the soup has been pureed, return it to the pot and stir in the cream. Season with nutmeg, salt, and pepper, then simmer gently for 5 minutes.
7. Garnish with chopped chives, and enjoy!

Visit Lucia Restaurant & Bar at Bernardus Lodge & Spa in Carmel Valley, CA., and online to learn more and to discover more delicious dishes and inspiration.