Ingredients for Autumn Bisque
- 1 (2 pound) butternut squash
- 2 cups carrots
- 1 medium potato
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 large pear
- 4 cups chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon fresh ginger
- 1/4 teaspoon ground mace
- 1/2 cup heavy cream
- 2 tablespoons butter, plus more for serving
- crusty bread or baguette, for serving
- sour cream, for garnish
- 1 large red apple
- fresh thyme sprigs, for garnish
- fresh parsley sprigs, for garnish
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How to Make Autumn Bisque
- Preheat oven to 450°F (232°C).
- In a large bowl, toss butternut squash, carrots, potatoes, and onion with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 10 minutes.
- Add the chopped pear and apple to the baking sheet, toss to coat, and roast for an additional 15 minutes, or until the vegetables are tender.
- While the vegetables are roasting, pour half of the chicken broth into a large stockpot or Dutch oven.
- Once the vegetables are roasted, add them to the stockpot with the broth.
- Carefully use an immersion blender to puree the soup until completely smooth.
- Stir in the remaining chicken broth, ginger, parsley, thyme, and mace.
- Heat over medium heat and simmer for 10 minutes.
- Stir in the heavy cream and butter. Season with additional salt and pepper to taste.
- Continue to simmer for 25-30 minutes, stirring occasionally.
- Serve hot, garnished with a dollop of sour cream and crusty buttered bread or croutons.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
73g
Carbs
10g
