Fall Bisque by TheDevineKitchen

Fall Bisque

Yield: 8-10 servings

It’s soup season; time to take full advantage of the copious ground and root vegetables that are local and seasonal. Squashes are my favorites. But I love to mix it up. Mix a variety of squashes and root vegetables like carrots together with onions, ginger and garlic, and warm spices. Always so satisfying and delicious.  Perfect for Thanksgiving dinner.

Ingredients:

2-3 tablespoons extra-virgin olive oil 

½ teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 large onion, diced

2 tablespoons peeled and chopped or grated fresh ginger

2-3 large cloves garlic

4 carrots, peeled and chopped

1 delicata squash, unpeeled, seeded, and cubed

1 medium butternut squash, peeled, seeded, and cubed

1 large apple, unpeeled, core removed and cubed

8 cups water, vegetable, or chicken stock 

2 teaspoon fine sea salt, or to taste

Fresh ground pepper to taste

2 teaspoons apple cider vinegar

Lots of fresh. loosely chopped Italian parsley, at least 1/4 cup

Freshly chopped chives for garnish

A dollop of pesto per serving, swirled into individual soup bowls  

Method:

1. In a large soup pot, heat olive oil over medium heat.  Add warm spices and cook until fragrant 1 minute.  Add onion, ginger and garlic stirring often until tender 5-6 minutes.  

2. Add carrots, squashes, apple, and water or stock. Season with salt and pepper. ,Bring to a boil; cover partially, and reduce to low heat.  

3. Cook until vegetables are tender.  Working in batches, puree using a blender or immersion blender until velvety smooth and pourable.  Use a small amount of extra water or stock as needed as when you blend your volume will slightly increase. 

4. Return to soup hot, stir vinegar and reheat.  Taste, adjust season and garnish.  

Variations:

• Use a few diced shallots in place of onion. 

• Substitute sweet dumpling squash for delicata squash, unpeeled.

• Use a pear instead of an apple, again unpeeled.

• Add a parsnip or two, unpeeled, or small turnips. 

• Replace the warm ground spices with chopped fresh rosemary and sage. 

• Omit pesto as garnish using a splash of hot sauce in its place.