From Jim Brickman Beautiful World CookbookBeautiful World Cookbook

I look forward to the Fall farm stands because winter squash is abundant.  I eat all kinds of squash, but I have to say my favorite is butternut squash. It has a musky but sweet flavor similar to pumpkin.

I love it prepared very simply by cubing and roasting with some brown sugar or maple syrup. But a real treat is in soup or bisque.  

I hope you enjoy this Apple Butternut Bisque from the Beautiful World cookbook. Its filled with wonderful All-American and International recipes submitted by my friends across the country and around the world..
– Jim


Apple Butternut Bisque

Use fall fresh squash for the perfect bisque

Apple Butternut Bisque

“I created this recipe on my own for a contest that a farm stand in my town was having.  The contest was to submit your best recipe made with applesauce.There were two categories; sweet and savory. I won the savory category and then the overall contest with this recipe. It is truly an American recipe.”
Jennie Pelletier, Massachusetts


2 Small Butternut Squash             1/2 Cup Light Cream
1/2 Cup Pure Maple Syrup           1/4 tsp. Nutmeg
2/3 Cup Applesauce                         Dash Ground Black Pepper
1 Cup Chicken Stock


  1. Peel and cook the butternut squash. (I steam it)
  2.  Place cooked butternut squash in food processor with maple syrup and process until mixed.
  3. Add applesauce, chicken stock and cream and process until smooth and creamy.
  4. If necessary, add more stock and / or cream until a thick creamy soup consistency is reached.
  5. Stir in nutmeg and pepper to taste.
  6. Garnish with a dash of nutmeg before serving.

Looking for more great recipes?

The cookbook Beautiful World by Jim Brickman and friends
blends international cuisine and all-American home cooking.
Magic of Christmas is filled with delicious cookies and more