Butternut Squash Bisque
This butternut squash bisque is one of the coziest soups you'll have this fall or winter! Made with fresh, whole foods this vegan soup is packed with amazing nutrients and flavor.
Ingredients
- 1 large butternut squash
- 2 honeynut squash
- 2 medium carrots
- 2 celery stalks
- ½ leek
- 1 Shallot
- 4 garlic cloves
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup dry white wine
- 4 oz. coconut cream
- Salt
- Pepper
- Ground cinnamon
Instructions
Prep your ingredients
- Peel and cut your butternut and honeynut squash into 1-inch pieces.
- Clean and chop the celery and leeks. Both should be cut in cross sections.
- Roughly chop the garlic cloves and the shallot.
- Chop the carrots into small ¼ inch pieces.
Cooking Instructions
- In a large pot, add enough olive oil to cover the bottom of the pan. Also add 1-2 tablespoons of vegan butter.
- Next, add your shallots and sauté for a few minutes.
- Stir in the leeks and garlic and cook until the leeks are translucent.
- Add the celery and carrots and cook for 5 minutes.
- Add in the butternut and honeynut squash and blend well.
- Season with salt, pepper, and ground cinnamon.
- Add in your dry white wine. Bring to a boil and let it reduce to about a half a cup.
- Stir in the coconut cream, bring it back to a boil and allow it to reduce.
- Add in the vegetable broth bring back to a boil. Cover and let simmer until the butternut squash is tender.
- In batches, if necessary, blend the bisque to your desired consistency. Add the bisque back to the pot to reheat if necessary.
- You can garnish the bisque with butternut squash or pumpkin seeds and additional coconut cream.