Updated on January 9, 2016
Happy New Year, Everyone! I hope that you all had a great time over the holidays and are ready to face another year, with newfound energy. If not, that’s okay; I have a luscious, creamy bisque, made with winter vegetables and delicious herbs, that will warm your insides right up. Being satiated and comforted helps with the New Year, right?
I made a slightly different version of this dish right after Thanksgiving, just trying to use up leftover produce from the holiday dinner in an easy, delicious way. Plus, my mom had never had crispy sage on anything, so I had to introduce her to that; which then led to me drizzle the sage oil over the soup and immediately falling in love with it. If you end up pan frying anything that has a great flavor, do yourself a favor and reserve the leftover oil for later use in drizzling, dressings, or even dipping bread. It’s so versatile!
In the case of this vitamin A-rich bisque, the crispy sage and shallots add great texture and flavor, and the additional oil is used to season crunchy croutons and drizzle over the soup, for a fancy, finished product that is restaurant menu-worthy (but easy to make!). Picture enjoying a bowl of this winter squash soup while wrapped in a warm sweater, while it’s raining outside on a cool, calm evening. Sounds perfect to me!
This recipe is fairly large, so you can make it ahead of time and split it up to feed yourself for a few days, or serve it as a course for a large dinner. It’s like a warm hug for your stomach!
- 3 cups peeled and chopped sweet potato
- 2 cups peeled and chopped winter squash (kuri, acorn, butternut, etc.)
- 2 cups chopped carrots
- 1½ cup chopped yellow onion
- 1 cup raw cashews
- 4 cups vegetable broth
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried rosemary
- ¾ teaspoon white pepper
- 1 teaspoon fine sea salt, or to taste
- 2 slices whole wheat bread, lightly toasted (use gluten-free bread, if necessary)
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 18 small sage leaves
- Pinch of salt
- Place sweet potato, squash, carrots, onion and cashews in a large soup pot, add vegetable broth, cover with lid and bring to a boil over medium heat. Cook for 25 minutes, or until vegetables are fork tender. In the last 5 minutes of boiling, stir in sage and rosemary.
- Once vegetables are fully cooked, use a blender to puree small batches of soup until very smooth. Return pureed soup to pot and season with white pepper and salt. Keep warm over low heat, until ready to serve.
- In a small saute pan over medium heat, warm olive oil. Once hot, add shallots and sage leaves to pan, frying them until shallots are golden brown. Carefully, remove shallots and sage leaves from oil, using a spoon, and place onto a paper towel.
- Pour half of the used olive oil into a small dish and save it for garnish.
- Return pan with the rest of the oil to stove over medium-low heat. Cut bread slices into ½" cubes, add to pan and toss in sage/shallot oil. Stir occasionally to toast cubes until golden brown, season with a light sprinkle of salt.
- To assemble, divide soup between 4 large bowls or 6 smaller bowls, top each one with a light drizzle of sage oil, a few croutons, sage leaves and crispy shallots. Lastly, crack black pepper over the top and serve!
I hope that you enjoy this recipe, I know that it was a hit in my house! Stay tuned, this week, for an exciting post about the trendiest cleanse on the market. 😉