butternut squash sweet potato ginger bisque

Author of this recipe: Jamika Bhalla

Creamy butternut squash & sweet potato bisque with ginger | Vegan, Gluten-Free | Warm & Spicy Soup Recipe

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Ingredients

• - Butternut Squash
• - Sweet Potatoes
• - Fresh Ginger
• - Onion
• - Vegetable Broth
• - Coconut Milk (for a creamy texture, omit for a vegan version)
• - Salt
• - Black Pepper
• - Cinnamon (optional, for a warm spice flavor)
• - Nutmeg (optional, to enhance the fall flavors)
• - Olive Oil or Butter (for sautéing vegetables)
• - Fresh Thyme (optional, for added depth of flavor)
• - Vegetable Bouillon Powder (for an enhanced broth base)

Steps

1. ## Butternut Squash Sweet Potato Ginger Bisque Recipe
3. ### Ingredients:
4. - 1 medium butternut squash (about 2 pounds)
5. - 3 large sweet potatoes (about 1 pound each)
6. - 1-inch piece of ginger, peeled and grated
7. - 4 cups chicken or vegetable broth
8. - 1/2 cup heavy cream (optional for a richer flavor)
9. - 1 tablespoon olive oil
10. - Salt and freshly ground black pepper to taste
11. - Fresh parsley, chopped, for garnish
13. ### Equipment:
14. - Large pot
15. - Blender
16. - Knife and cutting board
17. - Measuring cups and spoons
19. ### Instructions:
21. #### Step 1: Prepare the Vegetables
22. 1. **Preheat your oven** to 400°F (205°C).
23. 2. **Cut off the stem end of the butternut squash**, then slice it in half lengthwise.
24. 3. Using a spoon, scoop out the seeds and fibers from both halves.
25. 4. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes or until tender.
27. #### Step 2: Prepare Sweet Potatoes
28. 1. **Peel** the sweet potatoes and chop them into large chunks.
29. 2. Place the chopped sweet potatoes in a pot, cover with water, and bring to a boil over medium heat.
30. 3. Cook for about 15-20 minutes until they are tender when pierced with a fork.
31. 4. Drain and set aside.
33. #### Step 3: Sauté Ginger
34. 1. In a large pot, **heat olive oil** over medium heat.
35. 2. Add the grated ginger and sauté for about 2-3 minutes until fragrant.
37. #### Step 4: Combine Ingredients
38. 1. Once both vegetables are cooked, add them to the pot with the sautéed ginger.
39. 2. Pour in the chicken or vegetable broth.
40. 3. **Stir well** and bring the mixture to a boil over medium-high heat.
42. #### Step 5: Blend the Soup
43. 1. Reduce the heat to low and let it simmer for about 10 minutes, allowing flavors to meld.
44. 2. Carefully ladle the soup into a blender (be cautious as the liquid may be hot).
45. 3. Blend until smooth. If you prefer a chunky bisque, blend in batches or use an immersion blender directly in the pot.
47. #### Step 6: Add Cream and Season
48. 1. Return the blended mixture to the pot.
49. 2. Stir in the heavy cream (if using) for added richness.
50. 3. **Season with salt and pepper** to taste. Adjust according to your preference.
52. #### Step 7: Serve
53. 1. Ladle the bisque into bowls.
54. 2. Garnish with chopped fresh parsley.
55. 3. Serve immediately while hot, enjoying this creamy, warming soup perfect for cooler days.
57. ### Tips:
58. - For a more intense flavor, roast the sweet potatoes and butternut squash together.
59. - To make the recipe vegetarian or vegan, simply use vegetable broth and substitute heavy cream with coconut milk.
61. ### SEO Keywords:
62. Butternut Squash Sweet Potato Ginger Bisque, roasted vegetables, creamy soup, autumn flavors, cozy meal
64. By following these detailed steps, you can create a delightful butternut squash sweet potato ginger bisque that is sure to please any palate. Enjoy your cooking!

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