Question 1

2-3 Honeynut Squash, halved & seeds scooped

Accepted Answer

Question 2

2-3 T EVOO

Accepted Answer

Question 3

1-2 Sweet Potatoes, halved

Accepted Answer

Question 4

1 Med. Fennel Bulb, Cored & Sliced thick

Accepted Answer

Question 5

1 Med. Onion, Peeled & Sliced

Accepted Answer

Question 6

1 Med. Apple, Peeled/Cored/Chunks

Accepted Answer

Question 7

1 Garlic Clove, Smashed

Accepted Answer

Question 8

1-in. Ginger, Peeled & Sliced

Accepted Answer

Question 9

1 tsp. Cinnamon

Accepted Answer

Question 10

2 Sprigs of Rosemary & Thyme, Destemed/Chopped

Accepted Answer

Question 11

2 c. Veggie Broth

Accepted Answer

Question 12

1 can Coconut Milk

Accepted Answer

Question 13

1/4 c. Unknown Craft Ginger Ale

Accepted Answer

Question 14

S & P

Accepted Answer

Question 15

Nut/Oat Mix Toppings, Crystallized Ginger, Greek Yogurt

Accepted Answer

Question 16

Add the flour and stir, 2-3 minutes. Add ginger ale and thyme, stir 2-3 minutes.

Accepted Answer

Question 17

In Dutch oven/pot, add EVOO on med-high, add onions & garlic - sauté 3-5min. until translucent.

Accepted Answer

Question 18

Add cinnamon, herbs & sauté 2-3min. Add ginger, apples, pinch of salt & sauté 2-3min.

Accepted Answer

Question 19

Scoop squash & sweet potatoes into pot, add fennel & broth — stir to heat through 5-7min.

Accepted Answer

Question 20

Add ginger ale & stir through 2-3min. Add coconut milk & heat 5min.

Accepted Answer

Question 21

Use immersion blender & blend to smooth. Note: For SUPER smooth texture, strain soup through fine mesh strainer.

Accepted Answer

Question 22

Top with yogurt, pecans & crystallized ginger and serve.

Accepted Answer

Harvest Honeynut Bisque

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