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Autumn Harvest Bisque

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A velvety fall-inspired soup made with butternut squash, yam, pumpkin, and apple cider, gently spiced with thyme and cinnamon for a comforting seasonal bisque.

Ingredients

2 tbsp olive oil

½ large onion, or 1 medium

2 leeks, cleaned and sliced

3 cloves garlic, minced

1 large butternut squash, peeled and cubed

1 large yam, peeled and cubed

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

Instructions

  1. Peel and chop butternut squash and yam into cubes.
  2. Heat olive oil in a large pot. Sauté onion, leeks, and garlic until soft and fragrant.
  3. Add squash and yam, stirring to coat.
  4. Pour in apple cider and vegetable broth, then add thyme, cinnamon stick, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer 25–30 minutes until vegetables are tender.
  6. Remove thyme sprigs and cinnamon stick. Stir in canned pumpkin.
  7. Purée with an immersion blender (or in batches with a blender) until smooth and creamy.
  8. Adjust seasoning and serve with a swirl of cream and a sprinkle of cinnamon if desired.

Notes

Carrots or sweet potatoes can replace the yam for variation.

Nutmeg or cayenne adds more spice.

Use coconut milk instead of cream for a dairy-free option.

Roasting the squash first adds deeper caramelized flavor.

Adjust thickness by adding broth or simmering longer.

Nutrition

Find it online: https://justsosavory.com/autumn-harvest-bisque/