The Covered Dish - Creamy Vegetable Bisque aka ‘Thanksgiving in a cup!’

When I first wrote this recipe it was called something like, ‘Vegetable Bisque’.
It received lots of accolades at work, and the staff said it needed to be named, ‘Thanksgiving In a Cup’ because that’s what it tasted like.
I think it’s another one of those soups that can be used as a nice opener instead of a salad. In the present format I’ve used it for the opener at dinner parties.
However; on the flip side the staff would ask if there was any leftover as their main entree, many times.
You can reach for the pre-chopped butternut squash which is available at many big grocers. I just don’t think the flavor is as good as when a fresh butternut squash is used. A bit like the difference between a Mrs. Smith apple pie and a homemade apple pie.
As we journey through this absolutely wonderful autumn season it truly makes one want to park in the kitchen and not come up for a couple of days. I had lots of plans to bake this weekend, with all the storms I was afraid to slide any goods into the oven. The chance of losing product made me see dollar signs.
Instead I enjoyed a quiet rainy day.
We also celebrated ErvIn’s birthday with a steak dinner, wild rice, salads, biscuits and dessert. It was good having our son and fiancee over for the evening. The clock is ticking on the countdown for their November wedding.
ErvIn and I are ready, now it’s just a matter of arranging a few flowers for the big day, and freezer cooking in preparation of friends and family.
I really hope you’ll find the time to give this recipe a try, you will be very surprised at the outcome. I think a little bit of Jarlsberg Cheese or perhaps a smoked cheese would be nice on top for a garnish. The Jarlsberg will have a bit of a nutty undertone, which would enhance it nicely. ‘Nutty’, that too is an option, a few sauteed pecans sprinkled over the top would be another choice.
Throw a quick pumpkin pie together with whipped cream, call over some friends and enjoy. Oh my goodness, we need to do just that this week. Our neighbors’ daughter, from Sweden is here, think I’ll use my own suggestion.
Simply Yours, The Covered Dish.


Creamy Vegetable Bisque aka
‘Thanksgiving in a cup!’
2-3 tablespoons butter
1 large onion
1/2 lb. carrots, peeled
(3-4 large carrots)
3 large gold potatoes
10-12 oz. butternut squash*
3 celery ribs
1 red bell pepper, optional
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 garlic cloves
3 cups chicken stock
1 teaspoon dry ground thyme
1/4 teaspoon ground red pepper
1-2 bay leaves, optional
1 cup heavy cream
Chop onion, carrots, potatoes, squash, celery and pepper into small 1/2 inch chunks. Heat butter in a skillet and sweat the vegetables for around 8-10 minutes; until the vegetables begin to soften. Introduce garlic cloves towards the end. Sprinkle in the salt and white pepper.
Pour the 3 cups of chicken stock over all the ingredients. Add the thyme and bay leaves.
Cook until mixture comes to a boil and the potatoes and carrots are tender when pierced with a fork. Remove bay leaves; with an immersion blender blend the ingredients until smooth. Add the ground red pepper. Slowly add the heavy cream and heat over medium to medium-low heat.
If the bisque isn’t as rich as you like add a bit more cream or fresh grated cheeses. Ladle into soup cups and garnish with a spoon of sour cream and parsley. When serving this for 20 or more I omit the sour cream and top with curled leek tops.
Yields 7-8 cups.
*Cubed butternut can be purchased at most Walmart stores.