Description
A rich and creamy bisque made with sweet potatoes and butternut squash, perfect for a cozy autumn meal or as a first course at Thanksgiving.
Ingredients
Units
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 minced
- 1 cinnamon stick
- 1 dried chile, whole
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 large butternut squash, peeled, seeded, and cubed
- 4 cups vegetable stock
- 1 cup half and half
- Salt and pepper to taste
Instructions
- Melt the butter in the bottom of a heavy-bottomed stock pot over medium heat.
- Add the onion, celery, garlic, and ginger, and sauté until the vegetables are wilted, about 5-7 minutes.
- Add the cinnamon stick, dried chile, sage, and parsley, and stir to combine.
- Add the sweet potatoes and butternut squash, and stir to coat with the butter and spices.
- Pour in the vegetable stock, and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 45 minutes, or until the vegetables are very tender.
- Remove the cinnamon stick and chile from the pot.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Stir in the half and half, and season with salt and pepper to taste.
- Heat the soup gently over low heat until warmed through, then serve.
Notes
For a vegan version, substitute coconut oil for the butter and coconut milk or extra stock for the half and half. This soup pairs well with cornmeal sage soda crackers and a raw kale salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 600
- Fat: 8
- Carbohydrates: 45
- Fiber: 6
- Protein: 4
- Cholesterol: 20