A warm and comforting soup is what we crave on cold fall nights. Light a fire, pour a glass of wine, and enjoy this healthy soup that's packed with flavor and good-for-you ingredients. Aromatics, potatoes, spinach, orange juice, zest and more are blended with a variety of spices for a flavorful soup that is out of this world. This recipe comes from The Glorified HomeChef, Erin Coopey, culinary instructor and author of The Kitchen Pantry Cookbook.
Harvest Bisque
Serves 4 to 6
2 tablespoons unsalted butter
1 large onion, diced
2 medium carrots, peeled and sliced thinly
1 celery stalk, diced
2 medium russet potatoes, peeled and diced
2 14-ounce packages of frozen squash, thawed
4 cups chicken stock, homemade if possible
2 teaspoons sweet curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon orange zest*
1/3 cup orange juice
a pinch of nutmeg
sea salt to taste
1/2 teaspoon good quality white wine vinegar, optional
sour cream for garnish, optional
freshly ground pepper to taste
Melt the butter in a large saucepan or small stockpot over medium heat. Add the onion, carrots and celery and sweat the vegetables until they are soft, about 10 to 15 minutes. Add the potatoes, squash, stock, curry powder, ginger, coriander, white pepper and bay leaf. Stir to combine.
Increase the heat to medium high, and bring the soup to a boil. Reduce the heat immediately, cover, and simmer for 30 minutes.
Remove the soup from the stovetop and allow to cool slightly. Use an immersion or stick blender to puree the soup to a smooth and creamy consistency. If you don't have an immersion blender, pour the cooled soup into a blender and puree under smooth.
Add the orange zest, orange juice and a pinch of nutmeg to the pureed soup. Taste for salt and add as needed. If the soup needs a little brightness, you can add a little white wine vinegar. Sometimes adding an acid like wine vinegar and liven a dish.
Served the soup immediately. Garnish with a dollop of sour cream and freshly ground black pepper if desired.
Chef's Note: You may substitute fresh squash for the frozen squash. If you do so, use a 2 1/2 lb butternut or hubbard squash. Peel, seed and cube the squash. Increase the chicken stock to 5 cups and increase the cooking time to 40 minutes.
*Tip: I like to use a Microplane Grater for my orange zest. It creates a fine zest that integrates well with the creamy consistency of this soup.
