Autumn Bisque - Chef Kim

By draingal

Ingredients

• Olive oil to sweat mirepoix
• 1 cup Carrots, sliced
• ¼ cup Celery, diced
• ½ cup Onion, diced
• 1 Granny Smith Apple, diced
• 2 Sweet Potatoes, baked and mashed
• 1 cup Butternut Squash-baked and mashed
• ½ cup Pumpkin Puree
• 3 cups Vegetable stock or chicken stock
• Dash of cinnamon- freshly grated nutmeg
• Finish with heavy cream or reduced 2% milk to thin soup
• Pumpkin seeds and cranberries for a garnish

Preparation

Step 1

In a large sauce pot, sweat the mirepoix-onions, carrots, celery. When tender,
add chopped apple to mirepoix. Then add mashed sweet potatoes, butternut
squash, pumpkin puree and vegetable stock. Bring to a slight boil. When all the
vegetables are tender, puree with hand blender. Thin out the soup with heavy
cream, milk, stock or water. Season to taste. Add freshly grated nutmeg and cinnamon.
Top with toasted pumpkin seeds and cramberries if desired.