Real Recipes From Real Home Cooks ®

autumn harvest squash & sweet potato bisque

Recipe by
Sheri Raleigh-Yearby
Waco, TX

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

yield 6 -8 people
prep time 35 Min
cook time 45 Min
method Roast

Ingredients For autumn harvest squash & sweet potato bisque

  • 3 md
    sweet potatoes, med. diced
  • 2 md
    butternut squash, med. diced
  • 1 md
    red kuri squash, med. diced
  • 1 md
    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.