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Fall Bisques

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Fall Bisques

Savory, creamy bisques you can make with all of that yummy fall harvest.

These recipes are tried and true, and kid approved. And so easy they can even help you make it!

Creamy White Bean Rosemary Soup 

This soup is hearty, creamy, dairy-free and loaded with nutrients like fiber, calcium and folate. 

It’s a recipe the whole family will like- a great fall dish!

WHAT YOU NEED

  • 3 15 oz cans white cannellini or great northern beans rinsed and drained.
  • 4 cups sliced yellow onions (from 2 large onions)
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary off the stem
  • 1½ quarts chicken stock
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Cayenne pepper to taste (optional)
  • Bacon for topping

WHAT YOU DO 

  1. In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes.
  2. Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon or pepitas!

 

Apple Pumpkin Bisque

My kids culinary camp made this soup and it was gone before we could say ‘PUMPKIN’! It’s creamy and sweet and savory and even the little ones will like it! 

WHAT YOU NEED

  • 2 – 15 oz cans pumpkin puree
  • 6 cups vegetable stock
  • 2/3 cups applesauce 
  • 2 granny smith, or other tart apples, diced
  • 1 small onion, diced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • kosher salt
  • olive oil

WHAT YOU DO

  1. Preheat large soup pot. 
  2. Drizzle with olive oil. 
  3. Add diced onion, apples and a little kosher salt. 
  4. Saute until onions are translucent. 
  5. Add vegetable stock, apple sauce, and spices. 
  6. Bring to a boil and cook until apples are very tender.
  7. Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. 
  8. Use a submersible blender to blend soup until it is smooth. 
  9. You can also use your blender to blend the soup in batches. 
  10. Add cream to soup and heat through, but do not boil. 
  11. Add more cream or water if desired to thin out more. 
  12. Remove from heat and serve. 
  13. Garnish with sliced almonds, pumpkin seeds, dried apple slices or hazelnuts.

 

Thai Curried Butternut Squash Soup

This one might be for the big kids- it’s got a little kick but it isn’t so spicy that it won’t pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving 

WHAT YOU NEED

  • 2 tablespoons coconut oil or olive oil
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste*
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk for drizzling on top
  • ½ cup large, unsweetened coconut flakes
  • Handful fresh cilantro leaves, chopped

WHAT YOU DO

  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. 
  3. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  4. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. 
  5. Transfer coconut flakes to a bowl to cool.
  6. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. 
  7. Remove the soup from heat and let it cool slightly. 
  8. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). 
  9. Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
  10. Stir the lime juice into the blended soup. 
  11. Taste and season with additional salt if necessary. 
  12. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. 
  13. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
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