Autumn Harvest Squash & Sweet Potato Bisque

Sheri Raleigh-Yearby


Cooking at the Farmers Market is always an adventure. This time I discovered Red Kuri Squash! What an absolute delight. It is meaty, flavorful and earthy tasting squash. I used it in place carrots from a Squash, Carrot & Sweet Potato Soup. It was a great replacement!

Bon Appetit


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6-8 people
35 Min
45 Min


  • 3 medium
    sweet potatoes, med. diced
  • 2 medium
    butternut squash, med. diced
  • 1 medium
    red kuri squash, med. diced
  • 1 medium
    sweet onion, small diced
  • 3 clove
    garlic, minced
  • 1/2 c
    roasted bull-pepper, red
  • 1 c
    coconut milk, unsweetened
  • 3 c
    vegetable stock
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 Tbsp
    creole seasoning
  • 1 tsp
  • 1/4 tsp
  • 1 tsp
    sea salt
  • 1/2 c
  • 1/4 c
    coconut milk or cream

How to Make Autumn Harvest Squash & Sweet Potato Bisque


  1. Peel sweet potatoes and squash, cut into medium dice pieces. Coat evenly with the dry seasonings. Heat olive oil in a cast iron skillet or dutch oven. Cook on medium heat for about 15 - 20 min until tender. TIP- you can also roast sweet potatoes and squash in a 400-degree oven for 20 min.
  2. Roast Red Bull Peppers until charred. Minced. Use 1/2 cup per recipe.
  3. Saute onions and garlic in a small amount of olive oil. Add prepared vegetable broth, cooked squash, and sweet potatoes. Let mixture come to a boil. Turn heat down to medium.
  4. Using an immersion blender or a food processor and puree to a creamy consistency. Add the 1 cup of coconut milk and blend well.
  5. Serve piping hot with a piece of herb crusted garlic bread or your favorite flatbread or crackers. Optional: garnish with coconut cream and microgreens! There you have it, Autumn Harvest Squash & Sweet Potato Bisque.

Printable Recipe Card

About Autumn Harvest Squash & Sweet Potato Bisque

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy

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