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Autumn Harvest Bisque Recipe

Autumn Harvest Bisque Recipe
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★★★★★

4.8 from 20 reviews

This comforting Autumn Harvest Bisque is a creamy, flavorful soup that perfectly captures the essence of fall. Featuring butternut squash, yam, and pumpkin blended with aromatic spices like cinnamon and fresh thyme, this bisque is hearty yet light, ideal for cozy meals during chilly days. Enhanced with apple cider for a subtle sweetness and served optionally with cream and a sprinkle of cinnamon, it’s a delightful seasonal dish that’s both vegan and nourishing.

Ingredients

Scale

Vegetables

  • ½ large onion (or 1 medium)
  • 2 leeks, white and light green parts only
  • 1 large butternut squash, peeled and chopped
  • 1 large yam, peeled and chopped
  • 3 cloves garlic, minced

Liquids & Broth

  • 2 tbsp olive oil
  • 1 ½ cups apple cider
  • 2 L vegetable broth
  • 15 oz can pumpkin

Herbs & Spices

  • 6–8 sprigs fresh thyme
  • 1 cinnamon stick
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • Ground cinnamon (optional, for serving)

Optional

  • Cream (optional, for serving)

Instructions

  1. Prepare the vegetables: Finely chop the onion. For the leeks, trim off the dark green tops, split them lengthwise, rinse thoroughly to remove dirt, then chop into thick slices.
  2. Sauté aromatics: Heat olive oil in a large heavy-bottom pot over medium heat. Add the chopped onion and leeks, cooking for 4 to 5 minutes until soft and translucent.
  3. Add garlic and prepare squash & yam: Peel and chop the butternut squash and yam while the onions cook. Add minced garlic to the pot and sauté for one more minute.
  4. Add liquids and seasonings: Pour in the vegetable broth and apple cider. Tie the thyme sprigs together and add with the cinnamon stick. Season the pot with kosher salt and pepper. Add the chopped butternut squash and yam.
  5. Simmer the soup: Bring soup to a boil, then reduce heat to low and cover. Let simmer for about 30 minutes until vegetables are tender. Stir in canned pumpkin and simmer for an additional 5 to 10 minutes.
  6. Remove herbs and season: Remove thyme bundle and cinnamon stick. Taste and adjust seasoning with more salt if needed.
  7. Blend until smooth: Carefully transfer the soup in batches to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot. Return pureed soup to the saucepan.
  8. Adjust consistency: Check seasoning and thickness. Add extra vegetable broth or apple cider if a thinner consistency is preferred. Warm through over medium heat if necessary.
  9. Serve: Ladle into bowls and, if desired, garnish with a swirl of cream and a sprinkle of ground cinnamon for extra warmth and flavor.

Notes

  • Leeks can retain grit; washing thoroughly between layers is crucial for a clean soup.
  • This soup is naturally vegan but can be enriched with cream for those not following a vegan diet.
  • Apple cider adds subtle sweetness; substitute with apple juice if preferred.
  • When blending hot liquids, blend in small batches and vent the lid to avoid pressure buildup.
  • Make ahead: This bisque stores well in the refrigerator for 3-4 days and freezes nicely for up to 3 months.

Nutrition

Keywords: autumn soup, butternut squash bisque, pumpkin soup, vegan bisque, fall recipes, creamy vegetable soup

Find it online: https://yumwithmia.com/autumn-harvest-bisque-recipe/