Roasted Root Veggie Bisque
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 lb carrot, peeled
- 1 lb parsnip, peeled
- 2 lbs butternut squash, peeled and seeded
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 -8 cups chicken stock
- 1 cup leek, sliced
directions
- Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender.
- Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm an avid quilter and cook. We have very few restaurants here in our mountain valley (at 8000 ft) so I'm really honed my cooking skills since moving here. I love trying new recipes and my husband loves it too. Too many favorite cookbooks to list, but I've had fabulous sucess with all the recipes I've found at recipezaar.com.