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Traditions: Farm to Table Sweet Potato and Butternut Squash Bisque


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  • Author: Niki Fox
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x

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

  1. Melt butter in the bottom of a heavy bottomed stock pot over medium heat.
  2. Saute onion, celery, garlic and ginger until wilted.
  3. Add the cinnamon stick, chile, sage, parsley, sweet potatoes and butternut squash. Stir to combine.
  4. Add the stock or water.
  5. Taste for seasoning. If necessary, add salt and pepper.
  6. Allow to come to a boil, then reduce to a low simmer and cover.
  7. Cook, covered, for 45 minutes to one hour.
  8. Remove the chile, cinnamon stick and any larger pieces of herb and ginger.
  9. Puree soup using an immersion blender or food processor.
  10. Add half and half, and taste for seasoning again. Adjust as needed.
  • Prep Time: 15 mins
  • Cook Time: 1 hour
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