Roasted Autumn Bisque Recipe

Name: Roasted Autumn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Bisque; 1 Butternut Squash, halved, deseeded, skin on; 1 Sweet Dumpling Squash, halved, deseeded, skin on; 1 cup rough chopped peeled Carrots; 1 cup rough chopped peeled Shallots; 1 cup rough chopped peeled Fennel, center removed; 1 Red Bartlett Pear, halved, deseeded, skin on; 1 Honeycrisp Apple, halved, deseeded, skin on; 2 teaspoons ground Smoked Paprika; 2 teaspoons ground Cumin; 1 teaspoon ground Cinnamon; 3 sprigs dried Bay Leaf; 1.5 +/+ Kosher Salt; 2 +/- fresh cracked Black Pepper; 2 quarts home made Vegetable Stock; 3 tablespoons Extra Virgin Olive Oil; 1 teaspoon Apple Cider Vinegar; The Garnish; 1/4 Spice Rub Mix; all Squash Seeds; varied sprigs Fennel Fronds to garnish each bowl; 1 pinch ground Smoke Paprika; 1 splash finishing Olive Oil; 1 pinch coarse Sea Salt; 1 pinch fresh cracked Black Pepper

Servings: persons

The Bisque
1 Butternut Squash, halved, deseeded, skin on
1 Sweet Dumpling Squash, halved, deseeded, skin on
1 cup rough chopped peeled Carrots
1 cup rough chopped peeled Shallots
1 cup rough chopped peeled Fennel, center removed
1 Red Bartlett Pear, halved, deseeded, skin on
1 Honeycrisp Apple, halved, deseeded, skin on
2 teaspoons ground Smoked Paprika
2 teaspoons ground Cumin
1 teaspoon ground Cinnamon
3 sprigs dried Bay Leaf
1.5 +/+ Kosher Salt
2 +/- fresh cracked Black Pepper
2 quarts home made Vegetable Stock
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Apple Cider Vinegar
The Garnish
1/4 Spice Rub Mix
all Squash Seeds
varied sprigs Fennel Fronds to garnish each bowl
1 pinch ground Smoke Paprika
1 splash finishing Olive Oil
1 pinch coarse Sea Salt
1 pinch fresh cracked Black Pepper

1
Preheat your oven to 350 degrees
2
Prepare all vegetables as listed above. Save fennel fronds and squash seeds for garnish.
3
Prepare spice rub. Mix well all smoked paprika, cumin, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and olive oil.
4
Generously apply 3/4 spice rub to all fruits and vegetables on a baking sheet.
5
Place fruit and squash flesh side down, hiding the bay leaves and shallots where the seeds have been carved out.
6
Bake for about an hour, until everything is fork tender. Do not worry about the difference of ingredients, The longer the better for the softer guys to caramalize
7
With everything baking prepare seeds for garnish. Check out that part below
8
When everything is tender, prepare to blend smooth. Grab your vegetable stock and blend with your roasted vegetables and fruit minus the orange. Make sure to get all the good juice left on your roasting pan. Working in batches is very important. As you blend your volume will increase. Take your time.
9
When everything is blended well combine batches in a pot to keep warm and season. Add in the apple cider vinegar and squeeze in the juice of your roasted halved orange, check your salt and pepper balance, use the remainder s&p plus or minus to your taste.
10
Sweet, your done! Keep warm for serving. Checks those seeds, I am sure they are done!
11
Turn your oven down to 275 degrees
12
Wash the squash seeds and pat dry
13
Mix spice rub with seeds and bake on parchment paper in the oven about 10-15 minutes. Crispy not burnt. Then cool while you plate.
14
Ladle your soup into bowls, add the smoked paprika, a few toasted seeds, sprig of fennel, a circle drizzle of finishing olive oil, and the S&P
15
Watch the faces of pure enjoyment and enjoy!

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: The Bisque, 1 Butternut Squash, halved, deseeded, skin on, 1 Sweet Dumpling Squash, halved, deseeded, skin on, 1 cup rough chopped peeled Carrots, and more.

Yes, Roasted Autumn Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Autumn Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions