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Golden Winter Harvest Bisque Recipe Card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: bisque, harvest, soup, vegetables, winter

Equipment

  • 1 Baking Sheet
  • Aluminum Foil
  • 1 Large Cutting Knife
  • 1 Cutting Board
  • 1 Large Stovetop Pan
  • 1 Handheld Immersion Blender

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion diced
  • 2 cloves garlic
  • 2 large carrots chopped
  • ½ large butternut squash
  • 2 small sweet potatoes peeled and chopped
  • 3 cups veggie broth
  • 1 tsp fresh thyme
  • 1 cart silken tofu
  • ½ cup coconut milk
  • 1 tbsp maple syrup
  • ½ tsp turmeric
  • ¼ tsp nutmeg
  • ¼ tsp ground cinnamon
  • salt and pepper to taste

Instructions

  • Preheat your oven to 350℉. Grab your baking sheet and line with aluminum foil.
  • Halve your butternut squash and remove seeds (but don't dispose of them!), chop your carrots, onions, sweet potatoes and place on baking sheet. Add your garlic cloves as well.
  • Lather in olive oil and seasonings. Place in oven to roast for 25 minutes.
  • After the vegetables are roasted, remove from oven and transfer the roasted vegetables to your stovetop pot (be sure to scrape out the inside of the butternut squash - no skin!)
  • Add your veggie broth, seasonings, herbs, coconut milk and tofu.
  • Grab your immersion blender and blend contents until smooth.
  • Ladle the contents into a bowl and garnish with coconut milk, roasted butternut squash seeds (see Variations section for instructions), and sage!