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Sweet Potato Butternut Bisque

1 butternut squash

2 sweet potatoes

2 TBSP oil

1 onion

2 cloves garlic

3 celery stalks

3 carrots

1 apple (any variety)

4 cups water or broth

1 TBSP Spice by Rachel Sweet MASALA MIX

1 TBSP Spice by Rachel Sweet PUMPKIN PIE MIX

1 cup plain yogurt (optional)

Peel the squash and cut into chunks. No need to make these too small as they will be pureed later. Aim for approximately 1 inch square. Set the butternut squash cubes aside in a large bowl. Dice the sweet potato and set aside with the squash pieces. No need to peel the potatoes!

Peel and dice the onion, and mince the garlic. Set these aside separately from the squash and potatoes. Slice the carrots and celery and set aside with the onion and garlic. Then dice the apple. No need to peel, just cut out the core and cut into chunks.

Add the oil to a large pot and heat to medium. Add the onion, garlic, carrots, celery, and apple and cook for 10 minutes. Then add the squash and sweet potato, broth, and the tablespoon of MASALA MIX and the tablespoon of PUMPKIN PIE MIX. Stir well and place the cover on top of the pot and cook for an additional 30 minutes.

After the veggies have cooked, shut off the heat and add the soup to a blender in batches. It may take 3 batches to get everything blended, so have another pot or a large serving dish ready. Blend until completely pureed and add to the serving dish. Stir in yogurt, if desired, to make the bisque more creamy.

Serve piping hot with crusty bread or a side salad.



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