Autumn Bisque

“Cook Like No One is Watching!” recipe from Robert Tyska and Chelsea Herzog

Serves 4 to 6

Note: don’t worry about chopping everything precisely to the same size because the soup will need to be blended before the last step. We use our Vitamix, which requires the blending to be done in batches. An immersion blender would be an easier way to go.

Ingredients

• ½ butternut squash (peeled and chopped)
• 1 medium-sized sweet potato (peeled and chopped, approximately equivalent to the amount of butternut squash)
• 1 large carrot (peeled and chopped)
• 1 medium white onion (peeled and chopped)
• 1 Honeycrisp apple (cored and chopped)
• 4 cloves of garlic (peeled and minced)
• 1 can coconut milk
• 2 c low-sodium vegetable broth
• ⅛ tsp cayenne pepper
• ⅛ Tbs ground nutmeg
• 1 to 2 Tbs ground cinnamon (this is more of a low-end guideline, we load our soup with more than 2 Tbs of cinnamon, but it may be too much for some)
• Salt and pepper to taste

Garnishes for serving (optional)

• Sour cream
• Sage and brown butter
• Toasted pumpkin seeds

Instructions

1. Saute the onions and carrots in the slow cooker (or stovetop).
2. When soft, add in the garlic for a minute or so.
3. Immediately turn off the saute setting on slow cooker and add in the 2 cups of vegetable broth. Make sure to scrape all the onions, garlic, and carrot off the sides and into the broth. (If prepared on stove top, now’s the time to put everything into your slow cooker).
4. Add the chopped butternut squash, sweet potato, carrot, and apple.
5. Add seasonings.
6. Cook on the normal setting for 7 to 8 hours.
7. When ready, blend the soup using a mixer or immersion blender (see the note above).
8. After blending, add back to the slow cooker, and mix in the coconut milk.
9. Cook for another 20 to 30 minutes.
10. Serve and garnish as desired.