autumn harvest squash & sweet potato bisque

Name: Autumn Harvest Squash & Sweet Potato Bisque
Prep time: 35 min
Cook time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 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(s) garlic, minced; 1/2 cup(s) roasted bull-pepper, red; 1 cup(s) coconut milk, unsweetened; 3 cup(s) vegetable stock; 1 teaspoon(s) ginger; 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 tablespoon(s) creole seasoning; 1 teaspoon(s) tumeric; 1/4 teaspoon(s) nutmeg; 1 teaspoon(s) sea salt; 1/2 cup(s) microcreens; 1/4 cup(s) coconut milk or cream

9 Pinches 2 Photos

Sheri Raleigh-Yearby

Waco, TX

Updated on Oct 30, 2017

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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Autumn Harvest Squash & Sweet Potato Bisque with roasted Bull peppers.

prep time 35 Min

cook time 45 Min

method Roast

yield 6-8 people

Ingredients

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 cloves garlic, minced
1/2 cup roasted bull-pepper, red
1 cup coconut milk, unsweetened
3 cups vegetable stock
1 teaspoon ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon creole seasoning
1 teaspoon tumeric
1/4 teaspoon nutmeg
1 teaspoon sea salt
1/2 cup microcreens
1/4 cup coconut milk or cream

How To Make autumn harvest squash & sweet potato bisque

Step 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.

Step 2

Roast Red Bull Peppers until charred. Minced. Use 1/2 cup per recipe.
Step 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.
Step 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.
Step 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.
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