autumn vegetable bisque

In technique on November 20, 2012 at 11:12 pm

this one is ridiculously easy, and i ate it for lunch every day one week.

start by cubing any variety of root vegetables you fancy. i used one small butternut squash and one large potato, but that’s because they were what i had around. you could also use sweet potato, parsnip, other squashes, turnip… whatever.

throw them in a large cake pan or baking sheet with salt, pepper, several garlic cloves (peeled but they don’t need to be chopped) and a light drizzle of oil. if you have any autumn-y herbs like thyme or rosemary around (dried or fresh) you can add some of those, too.

cover in tin foil and roast at 350ish degrees for about an hour, or however long it takes for the veggies to get mushable. (test with the back of a spoon or fork.)

if you put in herbs with stems, remove the stems (you can leave any leaves that fall off) and dump everything else into a pot. add three or so cups of water* and immersion blend until you have creamy soup.

no immersion blender? use a regular blender or food processor.

* you could also use chicken broth instead of water; or half milk, half water depending on how creamy you want it. you could also use more or less water, depending on how soupy you want it.

taste for seasoning and add more salt and/or pepper if needed.

that was easy!


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