Butternut is one of our favorite winter squashes because it is so tasty and stores so well. You can substitute other winter squashes, all of which are delectable sources of Vitamin A and potassium. Tailor this easy bisque to suit your taste by adding more or less red pepper flakes, and make it even more delicious by making your own veggie stock. Yields about one gallon of soup.
In the farmstand: extra virgin olive oil, garlic, onion, celery, potato, turnips, butternut squash
Ingredients
- 2-3 T extra virgin olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 1/2 t hot pepper flakes (optional)
- 1 T fresh sage chopped fine
- 1/4 c celery leaves and all, chopped
- 1/2 lb potato chopped
- 1-2 turnips chopped
- 4-5 butternut squash chopped
- 2 1/2-3 qt veggie stock or water
- to taste salt & pepper
Instructions
In a large soup pot, sauté garlic, onions, hot pepper, sage, and celery in olive oil until translucent, about 5 minutes. Add in potatoes, turnips, and squash. Stir, then add the vegetable stock. Bring to a boil, then reduce heat. Simmer for 30 minutes, or until potatoes, turnips, and squash are soft. Purée soup in a food processor or blender. Return to pot and heat. If desired, thin with water, milk, or soymilk. Season to taste with salt and pepper. Serve warm.
Note: You can use celeriac, parsnips, or rutabaga as stand-ins for celery, potatoes, or turnips. Always peel the celeriac; you can’t really cheat on that one.
[ Posted in Soup | Tagged fall soup, gluten-free, quick & easy, soup, vegan, winter soup ]
