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Autumn Bisque

Vandals, Unite! We are all in this together! In this recipe, we combine roasted seasonal vegetables from local farms with tropical coconut milk and fresh ginger root to form a delicious unity of flavors, grounded by the rich butternut and elevated by the coconut, lime, and ginger; it is both pleasing to the eye and the palate.

From the Kitchen of Antrim Caskey, Emma Cheslik, and Haley Jenkins

  • Servings: 5
  • Serving Size: 1 cup
  • Free of the Big 8 allergens (dairy, eggs, shellfish, wheat, tree nuts, soy, peanuts, and fish)
  • Gluten Free, Vegetarian


  • 3 medium carrots, chopped into 1” rounds
  • 1 large red onion, chopped into 1” rounds
  • 1 large Huckleberry Gold potato (or Yukon Gold), chopped into 1” cubes
  • 2 tablespoons + 1 teaspoon olive oil 
  • Salt and pepper, to taste
  • 1 small butternut squash (use 1 ½ cups)
  • 1 bulb of garlic
  • 1 13.5 oz. can coconut milk
  • 1.5” knob of ginger, grated
  • ½ lime, zested


  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a large bowl, toss carrots, red onion, and potato in 2 tablespoons olive oil, salt, and pepper to coat. Spread vegetables on lined baking sheet.
  3. Using a fork, poke several holes in the butternut squash around the neck and base. 
  4. Cut bulb of garlic in half horizontally, place on small piece of foil, drizzle 1 teaspoon olive oil, and wrap in foil.
  5. Place sheet of prepared vegetables, butternut squash, and wrapped garlic on the middle shelf of the oven. Bake 45 minutes – 1 hour; sliced vegetables should be tender when pierced with a fork. Insert knife into squash’s neck to check for doneness: this also should be tender and unresisting. When finished, allow to cool enough to handle. Remove peel from squash and cube flesh; set aside 1 ½ cups.
  6. Toss roasted vegetables, coconut milk, and the roasted garlic cloves to a blender and blend until smooth. Transfer to a large pot, stir in 1 ½ cups water and bring to a simmer.
  7. Add grated ginger and lime to soup.
  8. Serve with toasted baguette; garnish with toasted pepitas or minced scallions, optional.

Nutrition Data (per serving)

  • Kcal: 278
  • Fat: 19 g
  • Saturated fat: 11 g
  • Sodium: 399 mg
  • Protein: 4.2 g
  • Cholesterol: 0 g
  • Potassium: 506
  • Carbohydrates: 22.7 g
  • Fiber: 4.5 g
  • Sugar: 6.5 g
  • Vitamin A: 125%
  • Vitamin C: 33%
  • Iron: 11%
Autumn Bisque (2017)
Autumn Bisque (2017)
Haley Jenkins, Emma Cheslik and Antrim Caskey
Haley Jenkins, Emma Cheslik and Antrim Caskey

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Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072