Autumn Harvest Bisque

This warm and velvety soup is everything I love about fall in one bowl. With squash, yam, pumpkin, and apple cider, it’s earthy, slightly sweet, and deeply comforting. I find it’s the perfect way to celebrate seasonal produce while making a cozy meal for chilly days.

Why You’ll Love This Recipe

I love this recipe because it balances savory and sweet flavors beautifully. The apple cider gives a subtle fruitiness, while the butternut squash and yam provide a creamy base. The fresh thyme and cinnamon add a gentle spice that makes the bisque feel special and festive. I also love that it’s simple to prepare but looks and tastes elegant enough for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp olive oil
½ large onion, or 1 medium
2 leeks, *see note
3 cloves garlic, minced
1 large butternut squash
1 large yam
1 ½ cups apple cider
2 L vegetable broth
6-8 sprigs fresh thyme
1 cinnamon stick
1 tsp kosher salt
¼ tsp pepper
15 oz can pumpkin
ground cinnamon to serve, optional
cream to serve, optional

Directions

1. I start by peeling and chopping the butternut squash and yam into cubes.
2. In a large soup pot, I heat the olive oil and sauté the onion, leeks, and garlic until soft and fragrant.
3. I add the squash and yam, stirring to coat them in the aromatics.
4. I pour in the apple cider and vegetable broth, then add the thyme sprigs, cinnamon stick, salt, and pepper.
5. I bring everything to a boil, then reduce the heat and simmer until the vegetables are tender, about 25–30 minutes.
6. I remove the thyme sprigs and cinnamon stick, then stir in the canned pumpkin.
7. Using an immersion blender (or working in batches with a regular blender), I purée the soup until smooth and creamy.
8. I taste and adjust seasoning before serving, finishing with a swirl of cream and a sprinkle of cinnamon if desired.

Servings and Timing

This recipe makes about 6–8 servings. It usually takes me 20 minutes to prepare and around 40 minutes to cook, so I set aside about 1 hour in total.

Variations

Sometimes I add carrots or sweet potatoes in place of the yam for a slightly different flavor. If I want more spice, I add a pinch of nutmeg or cayenne. For extra richness, I stir in coconut milk instead of cream, which also makes it dairy-free.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days in an airtight container. To reheat, I warm the bisque gently on the stovetop, adding a splash of broth if it thickens too much. It also freezes beautifully I portion it into freezer containers and keep it for up to 3 months.

FAQs

Can I make this bisque vegan?

Yes, it’s naturally vegan if I use olive oil and skip the cream garnish.

Do I have to peel the squash and yam?

Yes, I peel them for a smoother soup texture.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works fine if I don’t need the soup to be vegetarian.

How do I make it spicier?

I sometimes add a pinch of cayenne or red pepper flakes for gentle heat.

Can I roast the squash first?

Yes, roasting adds a deeper caramelized flavor, though it takes extra time.

Do I need an immersion blender?

No, I can use a regular blender just work in batches and be careful with hot liquids.

What can I serve with this bisque?

I love pairing it with crusty bread, grilled cheese, or a green salad.

Can I prepare this soup ahead of time?

Yes, it keeps well in the fridge and tastes even better the next day.

Can I substitute sweet potato for yam?

Yes, sweet potato works perfectly and adds a similar flavor.

How do I adjust the thickness?

If it’s too thick, I add extra broth; if too thin, I let it simmer longer to reduce.

Conclusion

I love making autumn harvest bisque because it captures the flavors of the season in a single bowl. The creamy texture, warm spices, and natural sweetness make it both comforting and nourishing. It’s a recipe I turn to whenever I want something hearty and festive to welcome fall.

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