Fall is a good time to cook soups with vegetables that are in season. Squash and root vegetables bring flavor and nutrients to these meals. You will find 15 recipes here that are straightforward to make. Each one uses ingredients that are easy to find at the store. They work well for weeknight dinners or meal prep.
Helpful Tips Before You Start
These tips will help you handle squash and root vegetables with ease for creamy, flavorful soups.
Roast Vegetables Before Simmering
Roast cubed squash and roots at 400 degrees for 25 minutes. This step builds natural sweetness and cuts down on stovetop time.
Peel and Cut Squash Safely
Microwave whole squash for 2 minutes to soften the skin. Use a sharp peeler and cut into even pieces so they cook at the same rate.
Build Flavor With Aromatics
Start with onion, garlic, and a pinch of smoked paprika or cumin. These add warmth without extra salt or cream.
Blend in Batches for Smooth Texture
Fill the blender only halfway with hot soup. Hold the lid with a towel and pulse until creamy to avoid spills.
Thai Coconut Butternut Squash Soup
This soup brings together sweet butternut squash and earthy carrots in a creamy coconut broth with Thai spices. It works well on cool evenings when you want something warming but still light enough for a weeknight meal. The result is smooth and slightly spicy with a bright finish from lime.
Equipment
- Large pot
- Immersion blender
- Cutting board
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 3 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon lime juice
- ½ teaspoon salt
- Fresh cilantro, for garnish
Instructions
- Heat a large pot over medium heat and add the onion, garlic, and ginger. Cook until the onion softens.
- Stir in the Thai red curry paste and cook for one minute until fragrant.
- Add the butternut squash cubes and sliced carrots. Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until the squash and carrots are tender.
- Remove from heat. Use an immersion blender to puree the soup until smooth.
- Return the pot to low heat. Stir in the coconut milk, lime juice, and salt. Heat through without boiling.
- Ladle into bowls and top with fresh cilantro.
Notes
Cuisine: Thai
Equipment: Large pot, Immersion blender, Cutting board
Curried Sweet Potato and Carrot Soup
This soup combines sweet potatoes and carrots with warm curry spices for a simple fall meal. It works well on busy weeknights or as a make-ahead lunch that reheats easily.
The result is a smooth, lightly spiced bowl with natural sweetness from the vegetables and a creamy finish from coconut milk. It stays light while still feeling satisfying.
Equipment
- Large pot
- Immersion blender
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 large sweet potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
- Stir in the minced garlic and curry powder. Cook for 1 minute until the spices smell fragrant.
- Add the cubed sweet potatoes and sliced carrots to the pot. Pour in the vegetable broth.
- Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the vegetables are soft.
- Stir in the coconut milk. Season with salt and black pepper.
- Use an immersion blender to puree the soup until smooth.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
Cuisine: Indian-Inspired
Equipment: Large pot, Immersion blender, Cutting board, Knife
Moroccan-Spiced Pumpkin and Parsnip Stew
This stew brings together sweet pumpkin and earthy parsnips with warm Moroccan spices for a filling fall meal. It works well on cool evenings when you want something hearty yet simple to prepare. The texture stays thick and comforting, with tender vegetables in a lightly spiced broth.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups pumpkin, peeled and cubed
- 3 medium parsnips, peeled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant. Add the cubed pumpkin and sliced parsnips. Cook for 3 minutes, stirring to coat the vegetables with spices.
- Pour in the diced tomatoes and vegetable broth. Add the chickpeas, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the pumpkin and parsnips are tender.
- Remove the pot from the heat. Stir in the lemon juice. Ladle the stew into bowls and top each serving with chopped cilantro.
Notes
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Ginger Turmeric Beet and Turnip Soup
This soup brings together earthy beets and turnips with the warming notes of ginger and turmeric. It works well for lunch or a light dinner on cool fall days when you want something simple yet filling. The finished soup has a smooth texture and a savory flavor with gentle spice.
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 3 medium beets, peeled and cubed
- 2 medium turnips, peeled and cubed
- 4 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
- Stir in the minced garlic, grated ginger, and ground turmeric. Cook for one minute until fragrant.
- Add the cubed beets and turnips to the pot. Stir to coat them with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
Notes
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board
Apple Cinnamon Acorn Squash Bisque
This bisque pairs roasted acorn squash with sweet apples and a touch of cinnamon for a simple fall soup. It works well on cool evenings when you want a light but filling bowl that uses seasonal produce.
The finished soup has a smooth texture with earthy squash and bright apple flavor. A carrot adds natural sweetness while keeping the focus on squash and root vegetables.
Equipment
- Baking sheet
- Large pot
- Immersion blender
Ingredients
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 apples, peeled and chopped
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
Instructions
- Heat the oven to 400 degrees. Place the acorn squash halves cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 35 minutes until the flesh is soft.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and carrot. Cook for 5 minutes until the onion softens.
- Add the apples to the pot and cook for 3 more minutes. Stir in the cinnamon.
- Scoop the roasted squash flesh into the pot. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Taste and adjust salt and pepper if needed.
Notes
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender
Smoky Chipotle Sweet Potato and Rutabaga Soup
This soup brings together sweet potatoes and rutabaga for a hearty fall meal. The chipotle peppers give it a smoky heat that balances the natural sweetness of the roots. It works well on chilly evenings when you want something filling but still light.
The finished soup has a smooth texture with a gentle kick. Serve it with simple toppings to let the flavors stand out.
Equipment
- Large pot
- Immersion blender
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 large sweet potatoes, peeled and cubed
- 1 medium rutabaga, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic and chipotle peppers. Cook for one minute until fragrant.
- Add the sweet potatoes and rutabaga to the pot. Stir to coat them with the oil and spices.
- Pour in the vegetable broth. Add the salt and black pepper. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 20 minutes until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you use a regular blender, work in batches.
- Taste and adjust salt if needed. Ladle into bowls and top with cilantro. Serve with lime wedges on the side.
Notes
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board, Knife
Maple Roasted Kabocha Squash and Carrot Soup
This maple roasted kabocha squash and carrot soup highlights the natural sweetness of fall vegetables with a light maple touch. It works well for cool evenings when you want a simple, nourishing bowl that feels both hearty and light.
The roasting process brings out deeper flavors in the squash and carrots, resulting in a smooth soup with balanced sweet and earthy notes. It pairs easily with a side salad or crusty bread for a complete meal.
Equipment
- Baking sheet
- Large pot
- Immersion blender
Ingredients
- 1 medium kabocha squash, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and cut into 1-inch pieces
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. Toss the kabocha squash cubes and carrot pieces with 2 tablespoons of the maple syrup and the olive oil on a baking sheet. Spread them in a single layer and roast for 25 minutes until the edges start to caramelize.
- While the vegetables roast, heat a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the roasted squash and carrots to the pot along with the vegetable broth, ground ginger, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
- Stir in the remaining 1 tablespoon of maple syrup. Taste and adjust salt or pepper if needed. Ladle into bowls and top with the chopped parsley.
Notes
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender
Cumin-Spiced Delicata Squash and Parsnip Broth
This soup combines sweet delicata squash with earthy parsnips in a light, cumin-scented broth. It offers a simple way to use fall root vegetables for a warming bowl that feels both light and satisfying on cooler days.
The flavor stays mild yet aromatic, with tender vegetable pieces in every spoonful. It works well as a quick lunch or a first course before a larger meal.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 medium delicata squash, halved, seeded, and cut into 1-inch pieces
- 3 parsnips, peeled and sliced into 1/2-inch rounds
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and ground cumin. Cook for 1 minute until the cumin smells fragrant.
- Add the delicata squash pieces and parsnip slices to the pot. Pour in the vegetable broth.
- Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the vegetables are tender.
- Season with salt and black pepper. Ladle the broth into bowls and top each serving with chopped cilantro.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Lemon Herb Roasted Root Vegetable Minestrone
This soup brings together sweet roasted root vegetables and squash in a light broth that feels both hearty and fresh. The lemon and herbs cut through the earthy flavors, making it a good choice for cool evenings when you want something warming but not heavy.
It works well as a weeknight dinner because most of the work happens on one baking sheet before everything simmers together. The finished soup has tender chunks of vegetable, creamy beans, and a bright herb finish.
Equipment
- Baking sheet
- Large pot
- Mixing bowl
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 carrots, sliced into rounds
- 2 parsnips, sliced into rounds
- 1 medium sweet potato, peeled and cubed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Juice and zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F. Place the butternut squash, carrots, parsnips, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Roast the vegetables for 25 minutes until they start to brown at the edges. Add the minced garlic to the sheet for the last 5 minutes of roasting.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, cannellini beans, lemon zest, and lemon juice. Bring to a simmer over medium heat and cook for 10 minutes to let the flavors combine.
- Taste and adjust salt if needed. Remove from heat and stir in the fresh parsley just before serving.
Notes
Cuisine: Italian
Equipment: Baking sheet, Large pot, Mixing bowl
Spiced Golden Beet and Sweet Potato Chowder
This chowder combines earthy golden beets with sweet potatoes and a blend of warming spices. It creates a hearty yet light soup that suits cool fall evenings. The coconut milk adds creaminess while the spices give it a gentle kick.
It works well as a main dish with a side salad or as part of a larger spread. The golden color comes from the beets and turmeric, and the texture stays thick without being heavy.
Equipment
- Large pot
- Immersion blender
- Cutting board
Ingredients
- 2 medium golden beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup toasted pumpkin seeds
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 4 minutes until the onion softens.
- Stir in the cumin, turmeric, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
- Add the cubed golden beets and sweet potatoes to the pot. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the vegetables are fork-tender.
- Stir in the coconut milk. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Season with salt and black pepper to taste. Ladle into bowls and top with chopped parsley and toasted pumpkin seeds.
Notes
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board
Harissa Pumpkin and Carrot Soup
This soup brings gentle heat from harissa together with the natural sweetness of pumpkin and carrots. It makes a simple weeknight meal on cool fall evenings when you want something warming but still light.
The texture comes out smooth after blending, while the spices keep each bowl interesting. Carrots add an earthy note that balances the pumpkin well.
Equipment
- Large pot
- Immersion blender
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium carrots, peeled and sliced
- 4 cups cubed pumpkin
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup plain yogurt, for serving
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the cubed pumpkin and minced garlic. Cook for another 3 minutes, stirring now and then.
- Add the harissa paste and mix until the vegetables are coated.
- Pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the pumpkin and carrots are tender.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
- Ladle into bowls and top each serving with a spoonful of plain yogurt and a sprinkle of fresh cilantro.
Notes
Cuisine: Mediterranean
Equipment: Large pot, Immersion blender, Cutting board, Knife
Rosemary Garlic Butternut and Potato Soup
This soup brings together butternut squash and potatoes for a filling bowl that feels right on cool evenings. The rosemary and garlic add an earthy aroma that pairs well with the natural sweetness of the vegetables. It comes together in one pot and makes a solid choice for weeknight dinners or weekend meal prep.
The texture turns smooth after blending, while the flavors stay balanced and savory. It works as a main dish with some bread on the side or as a starter before a larger meal.
Equipment
- Large pot
- Immersion blender
- Cutting board
- Knife
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.
- Add the cubed butternut squash and potatoes to the pot. Stir in the chopped rosemary and cook for another 2 minutes.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the squash and potatoes are fork-tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the soup to the pot.
- Season with salt and pepper. Stir well and serve warm.
Notes
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board, Knife
Coconut Curry Acorn Squash and Beet Stew
This stew brings together sweet acorn squash and earthy beets in a creamy coconut curry broth. It works well on cool fall evenings when you want something filling yet light.
The curry spices add warmth while the coconut milk keeps the texture smooth and rich. Beets and squash hold up during simmering so each bowl stays hearty.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 medium acorn squash, peeled and cubed
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until the onion softens.
- Stir in the red curry paste and cook for one minute to release the flavors.
- Add the cubed acorn squash and diced beets to the pot. Pour in the vegetable broth and bring to a simmer.
- Cover and cook for 25 minutes until the squash and beets are tender when pierced with a fork.
- Stir in the coconut milk. Season with salt and pepper. Simmer uncovered for 5 more minutes.
- Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board
Balsamic Roasted Turnip and Squash Soup
This soup highlights the earthy flavor of turnips paired with sweet squash. Roasting the vegetables with balsamic vinegar brings out caramelized notes that turn the soup into a cozy option for fall evenings.
It works well as a simple lunch or light dinner when you want something warm and filling without much effort. The finished soup has a smooth texture with a mild tang from the vinegar.
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
- 2 cups cubed turnips
- 3 cups cubed butternut squash
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees. Toss the turnip and squash cubes with 2 tablespoons of the olive oil, the balsamic vinegar, thyme, salt, and pepper on a baking sheet.
- Roast the vegetables for 25 to 30 minutes until they soften and the edges begin to brown.
- While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
- Stir in the garlic and cook for 1 minute more. Pour in the vegetable broth and bring the mixture to a simmer.
- Add the roasted turnip and squash to the pot. Simmer everything together for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed.
- Ladle the soup into bowls and top each serving with chopped fresh parsley.
Notes
Cuisine: American
Equipment: Baking Sheet, Large Pot, Immersion Blender
Five-Spice Sweet Potato and Parsnip Bisque
This soup brings together sweet potatoes and parsnips for a smooth, warming bowl that feels right at home on cool fall evenings. The five-spice powder adds a gentle blend of cinnamon, anise, and cloves that pairs well with the natural sweetness of the vegetables. It works as a light lunch or a starter before a bigger meal.
The texture stays velvety after blending, and the coconut milk gives it a subtle richness without feeling heavy. Root vegetables make the base filling and nutritious, while the spice keeps each bite interesting.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 3 parsnips, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Chinese five-spice powder
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then cook until the onion turns soft and translucent.
- Stir in the five-spice powder and cook for one minute to release its aroma. Add the cubed sweet potatoes and sliced parsnips, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are fork-tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
- Return the pot to low heat and stir in the coconut milk. Season with salt and black pepper, then heat through for a few minutes.
- Ladle the bisque into bowls and top each serving with chopped fresh parsley.
Notes
Cuisine: Asian
Equipment: Large Pot, Immersion Blender
