Biaggi’s Ristorante Italiano Butternut Squash and Apple Soup Recipe

Biaggi’s Ristorante Italiano’s Butternut Squash and Apple Soup is a comforting and velvety blend of roasted butternut squash, tart apples, and aromatic spices, creating a harmonious balance of sweet and savory flavors in every spoonful.

Make our Biaggi’s Ristorante Italiano Butternut Squash and Apple Soup Recipe at home. With our Secret Restaurant Recipe your Butternut Squash and Apple Soup will taste just like Biaggi’s Ristorante Italiano.

Photo by Emily Carlin

Biaggi’s Ristorante Italiano Butternut Squash and Apple Soup

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Biaggi’s Ristorante Italiano Butternut Squash & Apple Soup Recipe

Make our Biaggi’s Ristorante Italiano Butternut Squash & Apple Soup Recipe at home. With our Secret Restaurant Recipe your Butternut Squash & Apple Soup will taste just like Biaggi’s Ristorante Italiano.

Prep Time20

Active Time45

Total Time1 5

Course: Main Course, Soup

Cuisine: Italian

Keyword: Biaggi’s Ristorante Italiano

Yield: 8 Servings

Ingredients

2 cups Butternut Squash peeled, seeded and roughly chopped
9 tablespoons Unsalted Butter
1/2 tablespoon crushed or minced Garlic
1 cup Spanish Onions chopped
1/2 cup Carrots chopped
1 cup Green Apples peeled and chopped
8 cups Water
1/4 cup Vegetable Stock
2 cups Heavy Cream
1/2 cup unbleached Flour
1 tablespoon Salt and freshly ground Black Pepper to taste
1 tablespoon Cinnamon
1/2 tablespoon Nutmeg
1 tablespoon Light Brown Sugar
1/2 cup chopped toasted Walnuts

Instructions

Preheat oven to 400°F.
Place squash on a sheet pan. Place in preheated oven and roast for 20 minutes.
Place 1 tablespoon of butter into a large stock pot. Place pot over medium heat and melt butter.
When butter is hot, add garlic, onions, carrots, squash and apples. Sauté until the onions are translucent.
Add water and vegetable stock. Bring to a boil. Reduce heat and continue to simmer until the squash is soft.
Purée mixture until smooth using an immersion or counter top blender (place back in stock pot after blending).
Add the heavy cream. Return to a boil. Reduce heat and allow to simmer.
Add all remaining butter to small sauce pan. Place over medium heat and melt the butter.
Slowly add flour, whisking continuously, until it begins to turn brown.
Add flour mixture (a "roux") to the soup. Return to a boil. Reduce heat to simmer.
Add the salt, pepper, cinnamon, nutmeg and brown sugar.
Taste. Add more salt and pepper or other spices, to taste, if needed.
Serve hot in individual bowls, garnished with walnuts.

Biaggi’s Ristorante Italiano Butternut Squash and Apple Soup

A Biaggi’s Ristorante Italiano Copycat Recipe

To See ALL of Our Biaggi’s Ristorante Italiano Copycat Recipes - Click HERE

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Photo of “Butternut Squash-Apple Soup” is by Emily Carlin and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Emily Carlin. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.