Autumn Bisque with Bacon and Crispy Leeks

Ingredients

  • 1 large sweet potato (or a few small), peeled and diced
  • 6 medium sized carrots, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 2 delicata squash, peeled and diced
  • 1 apple, diced
  • 4-5 cups of stock
  • 1/3 cup heavy cream or coconut milk
  • 1 tablespoon sriracha
  • 1 tablespoon butter, olive oil, coconut oil, or your favorite fat
  • 1 onion, diced
  • 1 fresh jalapeno pepper, diced
  • a chunk of fresh ginger, grated
  • 4 cloves of garlic, minced
  • 1 teaspoon paprika
  • 1-2 teaspoons ground coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • a sprinkle of saffron
  • salt and pepper to taste
  • a few pieces of thick cut bacon
  • 1 leek, sliced

Directions

  1. Peel and dice all your veggies.
  2. Saute onions in butter/oil/fat in a sauce pan until translucent.
  3. Add garlic, ginger, and jalapeno and cook for 2 minutes.
  4. Add spices and stir.
  5. Add potatoes, carrots, squash, and stock. Bring to a boil. Cover and simmer for 10 minutes.
  6. Add apples. Stir. Cover and simmer for another 30 minutes.
  7. While soup is cooking, fry up the bacon in a skillet, then crisp the leeks in the same pan with the bacon grease.
  8. Turn off the heat on the soup and puree with an immersion blender.
  9. Add cream or coconut milk, sriracha, more salt and pepper if it needs it, and blend some more.
  10. Serve with bacon (chopped into bits) and crispy leeks on top.
Autumn Bisque