Autumn Bisque

READY IN: 1hr 15mins
Recipe by 2Bleu

This is a sweet yet mild flavored soup made from a wonderful array of Autumn vegetables and fruit that are first roasted, then puree'd, then simmered. The bread and sour cream accompanies this soup perfectly, giving it depth and heartiness. It's even better the next day. :)

Top Review by susanr1212

I was disappointed with the blandness of this soup. And for me, it took twice the predicted time to prepare, but I may not have cut my carrots and potato small enough, so that's on me. Had to pre-bake the squash the previous day, as I knew that even two pans would not be adequate to hold and roast that volume of veggies. I still "roasted" them at the same time as the apples, so got some of that flavor. Still took a long time for other veggies. Final product was grainy and bland. I ended up cooking some ground Italian sausage and added it at the end. It was better that way.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
  2. After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
  3. To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
  4. Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.

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