Sweet Potato Bisque


Sweet Potato Bisque 3Welcome to Sunday afternoon in our home. The sun is shining in the windows and our counters are scattered with bags of groceries, needing to be put away. My husband and two of our kids did our big Thanksgiving  grocery shopping trip today and oh my, my stomach was literally growling as I made the grocery list for them!

Today I’m  taking a few minutes to plan a few lighter meals to enjoy before Thanksgiving Day. I know we’ll be eating a lot on Thursday so, I’m intentionally cutting back a little and enjoying a few lighter dishes, that are rich in flavor and nutrients.

Sweet Potato Bisque is one of my favorite soups to make. Please don’t be intimidated by the word “Bisque”. Yes, it sounds fancy, but basically a bisque is just a rich, creamy soup.  This soup is bursting with the warm flavors of apple, onion, sweet potato and ginger. It’s full of nutrient dense ingredients and there’s a good chance your kids will even love it.

If you’re looking for a lighter dish to satisfy your family, while you prepare for Thanksgiving, this is a great one. Let me know how you like it!Sweet Potato Bisque-1In a soup pot, heat the olive oil and butter over medium heat. Add the chopped onion, garlic, broth, ginger, cinnamon, apple and sweet potato to the pot. Bring the mixture to a boil, cover, reduce heat and cook until the potato is tender (about 20 minutes).Sweet Potato Bisque2Remove the pot from the heat and, using an immersion blender, blend the soup until it is smooth. Season the soup to taste with salt and pepper and then stir in the half and half. DSC_0579



Sweet Potato Bisque
Write a review
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 1 tablespoon butter
  3. 1 small onion, chopped
  4. 1 clove garlic, chopped
  5. 28-30 ounces chicken broth
  6. 1 apple, chopped
  7. 2-3 sweet potatoes (about 1 1/2 pounds), peeled and cubed
  8. 1 teaspoon ginger
  9. 1/2 teaspoon cinnamon
  10. salt and pepper
  11. 1/2 cup half and half
Instructions
  1. In a soup pot, heat the olive oil and butter over medium heat.
  2. Add the chopped onion, garlic, broth, ginger, apple, cinnamon and sweet potato to the pot.
  3. Bring the mixture to a boil, cover, reduce heat and cook until the potato is tender (about 20 minutes).
  4. Remove the pot from the heat and, using an immersion blender, blend the soup until it is smooth.
  5. Season the soup to taste with salt and pepper and then stir in the half and half.
Northwest Healthy Mama http://nwhealthymama.com/

No matter what your Thanksgiving preparations look like this year- whether you’re cooking for 30 or having a quiet, non-traditional dinner….Whether life is incredibly hard right now or you’re experiencing a season of abundant joy, I pray your week is filled with lots of moments that remind you how valuable you are. Wishing you immense gratitude and open eyes to see the goodness all around.

Share This:


About Angela Strand

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides facilitating the NW Healthy Mama website, she loves being involved in her kids’ school, hiking with her girlfriends, growing all the things, writing, reading and taking photos.

Leave a comment

Your email address will not be published. Required fields are marked *