This golden autumn harvest bisque made with a medley of butternut squash, yams, and pumpkin, a splash of apple cider and a hint of cinnamon is the ultimate celebration of the fall harvest! For another warming autumn squash soup try our Butternut Squash Soup with Fennel and Apples, or tear off a thick slice of our Molasses Brown Soda Bread to dip into this velvety bisque.
At a Glance: Autumn Harvest Bisque
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 8 servings
- Flavour: Savoury with a hint of sweetness, warming spice
- Skill Level: Easy
- Why this Works: This autumn inspired soup brings together seasonal produce and the sweet flavours of apple cider and cinnamon in a comforting and warm soup that's perfect for a cool fall day.
The cold weather and rain has returned and brought with it the beginning of our favourite season. There is something magical about fall – the crisp air carrying the scent of woodsmoke and fallen leaves, the last of the harvest gathered before the frost sets in, and the pleasure of a long afternoon in a warm kitchen. On a cool autumn day there is little more comforting than a velvety bowl of golden soup, and this autumn harvest bisque brings all the best flavours of the season together in one gorgeous bowl. Serve this alongside our gooey Sage Butter and Pear Grilled Cheese for a comforting and indulgent cozy fall meal.
Ingredient Notes
Butternut Squash: This is my go-to squash for soup. You will need 1 medium squash which should yield approximately 4 cups when peeled and diced. The amount of squash needed in this soup is forgiving and a little less or more won’t affect the overall finished soup. If your squash is very small, then consider using two.
Sweet potato: You will need 1 large sweet potato which should yield approximately 2 cups when peeled and diced.
Pumpkin: I like to use canned pumpkin here. It adds delicious pumpkin flavour and also acts as a thickener for the soup.
Leeks: I love the mild and slightly sweet flavour of leeks, so I often use them in soups. However, they are completely optional. You can easily substitute them with a little more onion, or just leave them out.
Apple cider: While this is a savoury soup, apple cider adds a subtle sweetness that compliments the root vegetables perfectly. You can use apple cider or juice.
Thyme: A small bundle of fresh thyme adds a delightful herbal note to this soup. If you are using dried thyme instead, reduce the amount to half a teaspoon.
Cinnamon Stick: A cinnamon stick adds a hint of warming spice. But don’t worry, the cinnamon won’t be overpowering! If you wanted to substitute with ground cinnamon, then I would be careful about adding too much. Start with a pinch or two and taste the soup after it simmers for a while before adding more if needed.
Vegetable broth: Using vegetable broth keeps this dish vegetarian but you could use chicken broth if you prefer. I typically use a good quality, organic store-bought broth.
How to make Autumn Harvest Bisque
1. Prep the ingredients
Peel and chop the butternut squash, discarding the pulp and seeds. Peel and chop the sweet potato. Remove the dark green leaves from the leeks. Slice the leeks in half lengthwise and rinse well between the layers. Finely chop the leeks. Peel and dice the onion. Tie the thyme sprigs together in a bundle and set aside.
2. Sauté the aromatics
In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions and leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the onions have softened. Add the minced garlic and sauté for another minute until fragrant.
3. Build the soup
Add the vegetable broth and apple cider to the pot along with the butternut squash and sweet potato, thyme bundle, cinnamon stick, 1 teaspoon kosher salt, and the pepper.
4. Simmer the soup
Bring the soup to a boil and then reduce the heat to medium low. Partially cover the pot with a lid and simmer for 30 minutes until the vegetables are very tender. Stir in the pumpkin purée and cook for another 5 to 10 minutes. Remove the thyme bundle and cinnamon stick.
5. Blend the soup
Use a blender or immersion blender to purée the soup until smooth. I like to use a high-speed blender. Carefully transfer the soup in two or three batches and blend until very smooth. Transfer the puréed soup back into a saucepan and check the seasoning. If you prefer the soup a little thinner, you can add a bit more vegetable broth or apple juice.
6. Serve the Autumn Harvest Bisque
To serve, top each bowl of soup with a swirl of cream and a sprinkle of cinnamon. Enjoy!
This cozy autumn soup is just made for dipping with a gooey grilled cheese sandwich like our Sage Butter and Pear Grilled Cheese packed with autumnal flavours!
More Cozy Fall Recipes
Autumn Harvest Bisque
Ingredients
- 1 large butternut squash about 4 cups chopped
- 1 large sweet potato about 2 cups chopped
- 1 large onion
- 2 leeks
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 2 L vegetable broth plus extra as needed
- 1 ½ cups apple cider or juice
- 6-8 sprigs fresh thyme
- 1 cinnamon stick
- 1 teaspoon kosher salt plus extra
- ¼ teaspoon pepper
- 15 oz pumpkin purée
- ground cinnamon for garnish
- heavy cream for garnish
Instructions
- Peel and chop the butternut squash, discarding the pulp and seeds. Peel and chop the sweet potato. Peel and dice the onion. Remove the dark green leaves from the leeks. Slice the leeks in half lengthwise and rinse well between the layers. Finely chop the leeks. Tie the thyme sprigs together in a bundle and set aside.
- In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions and leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the onions have softened. Add the minced garlic and sauté for another minute until fragrant.
- Add the vegetable broth and apple cider to the pot along with the butternut squash and sweet potato, thyme bundle, cinnamon stick, 1 teaspoon kosher salt, and the pepper.
- Bring the soup to a boil and then reduce the heat to medium low. Partially cover the pot with a lid and simmer for 30 minutes until the vegetables are very tender. Stir in the pumpkin purée and cook for another 5 to 10 minutes. Remove the thyme bundle and cinnamon stick.
- Use a blender or immersion blender to purée the soup until smooth. If using a blender, carefully transfer the soup in two or three batches and blend until very smooth. Transfer the puréed soup back into the bot then taste and check the seasoning. If you prefer the soup a little thinner, you can add a bit more vegetable broth or apple juice.
- To serve, garnish with a sprinkle of cinnamon and a swirl of heavy cream and enjoy!
Absolutely delicious! So creamy & full of flavor. Perfect for a rainy day.
Thanks so much Sheila! We are delighted you enjoyed it 🙂
Please publish cookbooks with photos from your videos.
Please!
I only have my phone so I can't print anything....