This holiday-inspired soup is a versatile way to use any squash of the season, or sweet potatoes. A drizzle of black bean soup and a little creativity completes this comforting Autumn spiderweb soup.
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First gather and prepare your mise en place.
To prepare the bisque, bring a soup pot to medium–high heat and add the olive oil. Add the shallots and sauté until golden and translucent, then deglaze with the sherry. Allow the wine to evaporate, then add remaining ingredients, bring to a simmer and cook for 10 minutes.
Using a stick blender or counter top blender, combine all remaining ingredients until smooth. Season to taste and serve.
If you are not using this dish as a Halloween dish, as an option, garnish with a drizzle of pumpkin seed oil, sliced roasted chestnuts and fried sage.
Another great garnish option is to drizzle a bit of cashew sour cream before serving.
For the spider web I use the refried beans from the black bean tortilla dish. Just follow the steps to create the refried beans and add everything to the blender. You might have to add some vegetable broth to get the right consistency.
Credits: Rouxbe (the world’s leading online cooking school).