Autumn Bisque Recipe

Ingredients for Autumn Bisque

• Butternut Squash
• 1 cup carrots, peeled and chopped
• 1 medium russet potato, peeled and cubed (about 1 cup)
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil
• Kosher Salt
• Black Pepper
• Pear
• 4 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• Fresh Ginger
• 1/4 teaspoon ground mace
• Heavy Cream
• 2 tablespoons butter
• French Baguette
• Sour cream, for serving

How to Make Autumn Bisque

1. Preheat oven to 450°F (232°C).
2. In a large bowl, toss butternut squash, carrots, potatoes, and onion with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast for 10 minutes.
5. 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.
6. While the vegetables are roasting, pour half of the chicken broth into a large stockpot or Dutch oven.
7. Once the vegetables are roasted, add them to the stockpot with the broth.
8. Carefully use an immersion blender to puree the soup until completely smooth.
9. Stir in the remaining chicken broth, ginger, parsley, thyme, and mace.
10. Heat over medium heat and simmer for 10 minutes.
11. Stir in the heavy cream and butter. Season with additional salt and pepper to taste.
12. Continue to simmer for 25-30 minutes, stirring occasionally.
13. Serve hot, garnished with a dollop of sour cream and crusty buttered bread or croutons.