Autumn Bisque

Submitted 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. :)"

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 8

ingredients

• 1 butternut squash, peeled and diced small
• 2 carrots, peeled and diced small
• 1 large potato, peeled and diced small
• 1 medium onion, large diced small
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1 small pear, peeled and diced large (or apple or both)
• 5 cups chicken broth, divided (or vegetable broth)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped thyme
• 1 teaspoon fresh ginger, shredded
• 1⁄4 teaspoon mace (or nutmeg)
• 1 cup heavy cream
• 8 tablespoons butter

• Garnishments

• French baguette, sliced and buttered (or toasted and cubed as croutons)
• sour cream

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.

Reviews

[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.

 

[ashdinma]

I made this for a gathering tonight, replacing the butternut with red kuri squash, the potato with white sweet potato, using a pear only, and half & half. Fabulous! Everyone RAVED!!

 

[Annacia]

Delicious soup, I don't generally like pureed soups but I had this lovely butternut that was aging and this seemed a worthy end for it. I didn't have any pears so this got a Spartan apple that gave excellent results. Mace was used in the soup and as a garnish sprinkle on top. I made this yesterday and enjoyed it hot and I would recommend it highly but at the time I thought it would be very nice chilled for summer as well. As I was going to reheat the leftovers for lunch (and the photo I didn't get last night) I decided to try it cold and the photo is the soup right out of the fridge with a fresh topping of mace, YUM both ways. This really took less time than I had thought it would and the roasted veggies took 14 mins, I might have cut mine a bit large, to fully roast. It was whizzed in the food pro and yielded a simply grand flavored soup.

 

[GingerlyJ]

I added 1 apple to this!

 

[breezermom]

I really enjoyed the nutmeg in this! The sweetness of the pear combined with the richness of the roasted vegetables was the perfect combination. I used half and half instead of cream. I topped mine with croutons made from olive oil and garlic ciabata bread. Thanks for sharing!