Autumn Bisque aka Squash & Root Soup

Squash and root soup

What's in a name? Root soup just doesn't sound as delicious as Autumn Bisque. But it pretty much boils down to root soup, oh God, and I made a pun. Anyway, I mentioned carrot ginger and squash soup when I shared the fritter recipe last week. This is the soup I was referring to.

First, you should know that I am not a fan of most squash varieties including butternut, acorn, yellow, and pumpkin. Further, I am not a fan of carrots, sweet potatoes, or yams, so developing this recipe into something that I would like was kind of a challenge and actually fun in the end.

I had that yellow squash, some carrots, and a couple of parsnips in the fridge and some frozen fresh pumpkin puree and cooked chunked turnips in the freezer. Odd freezer items you say?

Where the pumpkin is concerned, every other fall or so, I cook a large pumpkin and puree it and store it in measured amounts for cooking a baking when the mood strikes me. (As much as I am not a fan of pumpkin, I am less a fan of the canned stuff.) The turnips are another story because I love them and invariably make too many at Thanksgiving. When that happens, I freeze the excess -- sometimes raw for cooking at a later date, and as in this case, already boiled and ready to mash.

So this rabbit hole trip revolved around using that single yellow squash and ended up being a little freezer party. Apologies for not having more photos of the adventure. When I made this, it was pre-blog and I was so engrossed in the actual conjuring and cooking, I totally forgot to document the entire process.

THE RECIPE:

4T butter

1 medium sweet onion diced

2 cloves of garlic minced

2T shredded fresh ginger

2 carrots dices

2 parsnips diced

1C yellow squash peeled and diced

1C diced cooked turnip

1C pumpkin puree

4C vegetable broth

1T dried thyme

Salt / Pepper to taste

1C heavy cream

Carrots and squash chopped

Squash added to cooking carrots, onions, and parsnips

Pureed wirh cream added

In a large stockpot, slowly saute the onions, ginger and garlic in the butter until the onions just begin to turn golden

Add the carrots and parsnips and 1/4C water, cover and simmer on low until carrots and parsnips are tender

Add the yellow squash and simmer until squash is cooked soft

Add the pumpkin and turnips and simmer for 5 minutes

Remove from heat and let cool a bit

Carefully spoon about 1/4 of the mixture and a cup of the vegetable broth into a blender and puree

Return to the pot and repeat until the mix is smooth to your taste. I like it with some chunk, but it's totally up to you how smooth or not to make it.

Stir in the thyme and give it a taste.

Add salt and pepper (or other spices / herbs) to your liking. I like some kick with cayenne, others embrace that autumnal vibe with some nutmeg and even some cinnamon.

When ready to serve, bring it to a boil and stir in the cream

Once the cream is incorporated, continue to heat but avoid boiling.

It's great as a first course or served with some salad and fritters.