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Harvest Honeynut Bisque
Food
Overview
Ingredients
2-3 Honeynut Squash, halved & seeds scooped
2-3 T EVOO
1-2 Sweet Potatoes, halved
1 Med. Fennel Bulb, Cored & Sliced thick
1 Med. Onion, Peeled & Sliced
1 Med. Apple, Peeled/Cored/Chunks
1 Garlic Clove, Smashed
1-in. Ginger, Peeled & Sliced
1 tsp. Cinnamon
2 Sprigs of Rosemary & Thyme, Destemed/Chopped
2 c. Veggie Broth
1 can Coconut Milk
1/4 c. Unknown Craft Ginger Ale
S & P
Nut/Oat Mix Toppings, Crystallized Ginger, Greek Yogurt
Method
Add the flour and stir, 2-3 minutes. Add ginger ale and thyme, stir 2-3 minutes.
In Dutch oven/pot, add EVOO on med-high, add onions & garlic - sauté 3-5min. until translucent.
Add cinnamon, herbs & sauté 2-3min. Add ginger, apples, pinch of salt & sauté 2-3min.
Scoop squash & sweet potatoes into pot, add fennel & broth — stir to heat through 5-7min.
Add ginger ale & stir through 2-3min. Add coconut milk & heat 5min.
Use immersion blender & blend to smooth. Note: For SUPER smooth texture, strain soup through fine mesh strainer.
Top with yogurt, pecans & crystallized ginger and serve.
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