ROASTED BUTTERNUT SQUASH & ROOT VEGETABLE BISQUE
Updated: 23 hours ago
The perfect cozy fall recipe!
Introduction
If you're looking for a hug in a bowl you found it here!
As the weather gets cooler, I'm sure we are all venturing back into our homes early, swapping ice coffee, for lattes, and indulging in all the pumpkin treats! When the weather temps start to dip all I want to do is snuggle up on the couch with a book and a cup of tea, not to mention I start craving all the warm and cozy soups.
This last week I had this delicious Fall Vegetable Bisque prepped as part of the Fall Inspired AIP Compliant Meal Prep. There's nothing quite like the comfort of a warm, creamy bisque to welcome the fall season. This soup is packed with fall’s finest flavors- butternut squash, roasted carrots, and parsnips. This bisque is more than just a bowl of soup—it's a hug in a bowl, perfect for those chilly evenings.
Whether you're hosting a dinner or just indulging in some self-care, this recipe brings a rich, velvety touch to your fall table, warming you from the inside out.
Table of Contents
Ingredients
Chopped Peeled Butternut Squash: Butternut squash is a sweet, nutty winter squash that has a smooth, creamy texture when cooked. When chopped and peeled, it cooks evenly and blends easily into soups. Rich in vitamins A and C, fiber, and antioxidants, butternut squash adds both nutrition and a vibrant orange color to dishes, making it a favorite in fall and winter recipes.
Parsnips: Parsnips are root vegetables with a sweet, slightly earthy flavor and a creamy white color. When peeled and roughly chopped, they become tender and add a natural sweetness to soups. Parsnips are rich in vitamins C and K, as well as dietary fiber, making them a nutritious addition that enhances the overall flavor profile of the soup.
Olive Oil: Olive oil is a heart-healthy fat derived from pressed olives. It adds richness and depth to dishes while helping to sauté vegetables for a delicious flavor base. In this soup, olive oil contributes to a smooth texture and balances the natural sweetness of the squash and parsnips.
Kosher Salt: Kosher salt is a coarse salt used in cooking to enhance the flavors of ingredients. Its larger crystals make it easy to sprinkle and dissolve, making it ideal for seasoning vegetables before cooking. In this soup, kosher salt helps to bring out the natural flavors of the squash and parsnips.
Ground Pepper, Ground Nutmeg, Ground Ginger: Ground pepper adds a subtle heat and complexity to dishes. Its sharp, aromatic flavor complements the sweetness of the squash and parsnips, creating a well-rounded flavor profile in the soup. Ground nutmeg is a warm, aromatic spice that has a sweet and slightly spicy flavor, enhancing the natural sweetness of the vegetables. Ground ginger adds a warm, spicy flavor with a hint of sweetness, providing a delightful zing that complements the squash and parsnips.
Coconut Cream: Coconut cream is a rich, creamy product made from the flesh of mature coconuts. It has a thick texture and a sweet, tropical flavor that adds richness to soups and curries. In this recipe, coconut cream lends a velvety consistency and a hint of sweetness that balances the earthy flavors of the squash and parsnips.
Ingredient Substitutions:
Chopped Peeled Butternut Squash: Substitute with sweet potatoes or pumpkin for a similar texture and sweetness. You can also use carrots for a slightly different flavor.
Parsnips: Replace with carrots or celery root (celeriac) for a similar sweetness. You could also use turnips for a slightly earthier flavor.
Olive Oil: Use avocado oil or coconut oil for a different flavor profile. Ghee or butter can be used for a richer taste, though they won't be AIP compliant.
Kosher Salt: Substitute with sea salt or Himalayan pink salt. For a lower-sodium option, you can use herb blends or salt-free seasoning mixes.
Ground Pepper, Ground Nutmeg, Ground Ginger:
Ground Pepper: Omit for a completely AIP-compliant dish, or substitute with white pepper for a milder flavor.
Ground Nutmeg: Use ground cinnamon or allspice for a different warm spice flavor, or omit if necessary.
Ground Ginger: Substitute with fresh ginger (use about 1 tablespoon of freshly grated ginger) or omit entirely for a milder flavor.
Coconut Cream: Replace with full-fat coconut milk for a slightly thinner consistency, or use cashew cream for a nut-based alternative. If avoiding coconut, consider using almond milk or oat milk for a different flavor and texture.
How to Make Roasted Butternut Squash and Root Vegetable Bisque
Preheat Oven and Prepare Vegetables: Preheat the oven to 475 F. Peel the carrots, parsnips, and butternut squash. Add to a baking sheet with olive oil, season if desired. Roast the vegetables for 25 minutes or until soft.
2. Blend: To a high speed blender, add the roasted vegetables, coconut cream, nutmeg and ginger.
3. Plate, and Enjoy: Enjoy this warm fall bisque with your favorite gluten free bread, croutons, or on its own!
Frequently Asked Questions
Can I make this bisque ahead of time? Absolutely! This bisque can be made a day or two in advance. Just store it in an airtight container in the fridge and reheat gently on the stovetop when ready to serve.
Can I freeze the bisque? Yes, this bisque freezes well! Just allow it to cool completely, store it in a freezer-safe container, and freeze for up to 3 months. Reheat on the stove when you’re ready to enjoy.
What can I serve with this bisque? Crusty gluten-free bread, a fresh green salad, or roasted fall veggies make great sides. You can also top the bisque with crispy bacon, toasted seeds, or fresh herbs.
Can I add protein to this bisque? Absolutely! Shredded chicken, shrimp, or even roasted chickpeas can add protein while keeping the flavor intact.
What’s the best way to blend the bisque for a smooth texture? Use an immersion blender directly in the pot for the easiest clean-up. Alternatively, you can transfer the soup in batches to a high-speed blender and blend until smooth.
Storage Instructions:
Refrigerating: Allow the bisque to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, warm the bisque over low heat on the stovetop, stirring occasionally until heated through.
Freezing: If you’d like to freeze the bisque, first allow it to cool completely. Pour it into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and freeze for up to 3 months.
Reheating from Frozen: Thaw the bisque overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. If needed, add a splash of broth or water to reach your desired consistency.
Full Recipe:
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