This bisque is the perfect soup to welcome the fall, and it includes all the best and most nutritious root vegetables. This sweet and savory Autumn bisque is ideal for lunches and heats up well on the stove top. Pair with a winter salad or a piece of homemade sourdough einkorn bread.

Vegan Autumn Bisque Recipe

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 65 minutes | Servings: 1 bread loaf

INGREDIENTS

1 tbsp coconut oil
1 leek, chopped
1 shallot, chopped
1 onion, chopped
2 carrots, chopped
1 sweet potato, peeled and chopped
1 butternut squash, peeled and cubed
6 cups vegetable broth
1 can coconut milk
1 tsp curry powder
1 tsp paprika
1 tsp cinnamon
½ tsp ginger
½ tsp red pepper
1 tsp sea salt

INSTRUCTIONS

1. In a large Dutch Oven, heat the oil and add the leek, shallot, onion, and carrots. Sauté until translucent. Then add the sweet potato, butternut squash and all of the spices. Stir together to combine.

2. Add the broth and coconut milk and bring to a simmer. The liquid should cover all the vegetables by a few inches. If not, add more broth and salt to taste. Cover the pot and cook for 20-30 minutes, until all vegetables, particularly the sweet potato and butternut squash, are soft. Stir occasionally so it doesn’t stick to the bottom of the pot.

3. Once cooked, use an immersion blender to blend all of the broth, coconut milk, and vegetables together until you’ve reached a bisque consistency. Serve hot in bowls, topped with pumpkin seeds and a drizzle of olive oil if desired!

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