Winter Bisque with Crispy Sage & Shallots

veganyackattack.com

Artsygirl1029

subheading: Soup Base:

3 cups (400 g) peeled and chopped sweet potato

2 cups (300 g) peeled and chopped winter squash (kuri, acorn, butternut, etc.)

2 cups (250 g) chopped carrots

1 ½ cup (200 g) chopped yellow onion

1 cup (125 g) raw cashews

1 quart (946 ml) vegetable broth

1 tablespoon (4 g) chopped fresh sage

1 teaspoon dried rosemary, or 1 tablespoon (3 g) fresh

¾ teaspoon white pepper

1 teaspoon fine sea salt, or to taste

subheading: Fried Sage & Croutons:

2 to 4 tablespoons (30 to 60 ml) olive oil

1 shallot, thinly sliced

18 small sage leaves

2 slices whole wheat bread, lightly toasted (use gluten-free bread, if necessary)

Pinch of salt

Directions at veganyackattack.com

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