Roasted Vegetable Bisque

IT’S ALMOST FALL. Are you excited? I’m really excited.

This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It’s brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you’d like.

Thinking about making your own baby food? This might actually be perfect, too.

Roasted Vegetable Bisque

5-6 carrots (diced)
1 sweet potato; with or without skin, I always keep them on (diced)
1 small butternut squash (peeled, scooped and diced)
2 Tbsp oil of choice
2 cloves of garlic (minced)
1 yellow onion (diced)
4-5 cups vegetable stock (or more depending on how thick you want it)
seasonings of choice; I used thyme, salt, pepper and some red pepper flakes and a few bay leaves (to taste)
splash of coconut milk (optional)

preheat the oven to 425F and put the diced carrots, sweet potato, and squash on a prepared baking sheet lined with parchment or silicone mat; season with salt and pepper to taste. Roast until tender; about 40-45 minutes.
In a large stock pot, heat the oil over medium heat and add the onions, cooking until translucent; about 5-7 minutes. Add garlic and stir until fragrant; about 30 seconds. Add in all the roasted veggies, stock, and seasonings and bring to a boil.
Reduce the heat and bring to a simmer for 15-20 minutes, stirring occasionally. Remove from heat, take out the bay leaves and put it in your blender to cool before blending to oblivion OR you can attack it with an immersion blender. Either way, blend until its smooth.
At this point, you can add more stock if the consistency is too thick. Mine came out the consistency of baby food… but it was delicious baby food. You could also add a splash of coconut milk to thin it out, too.