Description
Rich and creamy autumn vegetable bisque. Serve this as a first course at your Thanksgiving feast
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 3 stalks of celery, roughly chopped
- 1 clove garlic, thinly sliced
- 1 finger of fresh ginger (about the size of the tip of your thumb), peeled and thinly sliced
- 1 cinnamon stick
- 1 dried red chili (I used chile de arbol), broken in half
- 4 or 5 fresh sage leaves
- 1 sprig of fresh parsley
- 2 large sweet potatoes, roasted, peeled and cubed (I roasted mine at 375F for about 45 minutes)
- 1 medium butternut squash, roasted, peeled and cubed
- 32 oz. Vegetable stock or water
- salt and pepper to taste
- 1 1/2 cup half and half
Instructions
- Melt butter in the bottom of a heavy bottomed stock pot over medium heat.
- Saute onion, celery, garlic and ginger until wilted.
- Add the cinnamon stick, chile, sage, parsley, sweet potatoes and butternut squash. Stir to combine.
- Add the stock or water.
- Taste for seasoning. If necessary, add salt and pepper.
- Allow to come to a boil, then reduce to a low simmer and cover.
- Cook, covered, for 45 minutes to one hour.
- Remove the chile, cinnamon stick and any larger pieces of herb and ginger.
- Puree soup using an immersion blender or food processor.
- Add half and half, and taste for seasoning again. Adjust as needed.
- Prep Time: 15 mins
- Cook Time: 1 hour