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Vitamin A Bisque

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vitamin a bisque
We’ve started training for the CrossFit Games Open and things have been rushed, hurried and brief lately. I’m not expecting to qualify individually–team is my bag. My primary training partner (who was on our team last year) up and moved herself out to California to coach at CrossFit PB in Pacific Beach, CA. I’m happy for her, but I miss her. A lot. I sucked at what she was good at (endurance & long WODs) and vis versa. Well…she didn’t really suck at anything, but we were always chasing each other…and it was super motivating. And then, 2 other girls I worked out with, have now left the gym too. Just sucks. It’s one of the things where I see them do something amazing and it makes me say, “Dang. I have to try it too.” And without that, I’m afraid I won’t stay motivated.

Good news is that we’ve got a new girl coming in who’s strong and f#$%. Her husband is Don McCauley. So, I’m excited to learn a lot from her and hoping I can rope her in to working out with me. ;)

Now, Brandon and I workout together. We try to do our first workout around 1 or 2, coach at 3 and 4, then workout again at 5, to coach again at 5:30, 6:30 and 7:30. So yeah…not complaining, just trying to figure out how to make sure we have enough food prepped so we can eat while we’re at the gym and have stuff ready to re-heat when we get home kinda late.

All of which makes taking pictures of food (and making food) kind of tough. No one needs to see another picture of chicken or beef on top of a bunch of vegetables. Hence the lack of recipes and posts for like the last…3 weeks.

Ingredients

  • 2 lbs butternut squash, peeled and diced
  • 1/2 lb carrots, peeled and diced
  • 1 quart chicken stock (+ more for a thinner soup)
  • 1 cup pumpkin puree
  • 2 tablespoons butter
  • 1/3 cup heavy cream
  • balsamic vinegar or plum vinegar (< I’m obsessed)
  • salt

Method

Toss butternut squash, carrot and chicken stock into a large soup pot. Bring to a simmer and continue to cook until all the veggies are soft.

Transfer to a blender (or use a stick blender), along with the pumpkin puree, butter and cream. Blend until smooth. Add more stock if you’d like a thinner soup. Salt to taste. Add vinegar, one tablespoon at a time, until a desired tanginess is reached (I used 3 tablespoons).

12 comments

  1. Sounds yummy!!!!

    There are plenty of us out there that are interested in super simple, quick and easy staple meals. Just because it’s not fancy, doesn’t mean it’s not appreciated! Personally, I’m a crossfitter with minimal time on my hands as well. I’d love some inspiration for those simple meals. It might provide a little change up from the ruts I find myself in from time to time. Post away with the “boring” stuff. It might not be boring to some of your readers :).

  2. good luck to you! we just started doing crossfit (i’m one month in) and i admire anyone who games. it’s not easy…..

  3. I’ve never had bisque before. I like this recipe but the texture is hard to get past!

  4. I love a great soup! Good luck with the games…I’m really impressed with your committment!

  5. Good luck! I just started Crossfit last week and love it so far :)

  6. recommendation: Crock pot. This is the only way we continue to survive during fencing competition season. We’ll fence EVERY WEEKEND and even fly across the country to fence some weekends. During the week, after we’ve spent 10-11 hours at work (and in the car), then go to the gym (I promise. I will be more regular. Insert fiber reference here.)–well, crock pot becomes a vital, vital necessity.

    Otherwise, we survive during competition days (if we’re cheap, we get up at 5 or 6am to drive to Atlanta, literally fence all day, then get home at 10 or 11pm) on protein shake, banana, sometimes sweet potato (again..there are fiber implications, which you don’t necessarily want in head-to-toe white fencing gear). PaleoKits are helpful, but you also want something easily digestable that will last you for hours. I’m not a big fan of nuts, because I don’t get too much bang for my hunger buck during a bouting situation.

    Gotta ask though (and maybe this would be more suitable for a blog post?) if you’ve found any solutions yourselves with the long-endurance part of competition vs. eating? Do you guys just pack a cooler and eat between rounds? How do you manage the “on-the-road” part of arriving the night before, finding something to eat late, breakfast on the road in the AM (spoiled on home-cooked bacon and eggs here), and then eat during competition?

    Your tips. I need them. Let’s trade.

  7. “Boring” easy meals are welcomed! I crossfit, go to school, work , have a daugther and a husband who wont eat the same thing for more than 2 days. Ideas are welcomed!! I love your site and none of your recipes have dissapointed me yet.

  8. This was delicious by the way! Made some alterations since I am doing a whole30 right now but will definitely try it out with the butter and heavy cream once im done next week.

  9. I just made this soup and it is surprisingly very good for how simple the recipe is. I mean lick the bowl clean good.

  10. This was delicious! I love using pumpkin, carrots, and squash together. Delish!

  11. Just made the Vit A bisque after seeing it on NomNom. Eating it right now and so good! Made mine with my bone broth & simply dee-lish:)
    BTW read a couple posts and the one about paleo haters. Didn’t even know they existed but am not surprised. What I am surprised about is how anyone can stay away from such incredible real food once you’re “enlightened” to it! Rock on and keep the recipes coming.

  12. This sounds so good! But I’m lactose intolerant and was wondering if there is a way to make it without the heavy cream? Thanks!

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