This spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.
Fall Harvest Bisque
2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange
1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops
Preheat oven to 375* with oven rack in middle of oven.
Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.
Makes 10, 6 ounce servings (Vegan/ Gluten Free).
*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon