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Recipe

Butternut Squash Bisque

Guests won’t ever guess this elegant soup was whipped up in a blender.

Ingredients

  • 3 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice, or pure olive oil, or coconut oil
  • 1 medium coarsely chopped onion, or 2 tablespoons onion flakes
  • 2 garlic cloves (sliced), or 2 teaspoons minced garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/8 – 1/4 teaspoon cayenne pepper, or paprika, plus more for garnish (optional)
  • 4 pounds (1 large) butternut squash, peeled, seeded, cut into 1-inch cubes
  • 4-3/4 cups GF chicken broth, or GF broth of choice, or water
  • 1 cup heavy cream of choice
  • 1 tablespoon 100% pure organic lemon juice
  • Sea salt and fresh ground black pepper, to taste
  • Sour cream (optional for serving)

Method

  1. Place large saucepan over medium heat; add buttery spread; add onion, garlic, thyme, ground cinnamon, and cayenne pepper; cook to soften onion, about 7 minutes; stir as needed to prevent excessive browning.
  2. Add cubed squash, GF broth, and heavy cream; bring to a boil; reduce to a simmer; cook 20 minutes, or until squash is tender.
  3. Remove saucepan from heat; set aside to cool 15 minutes.
  4. Working in batches, puree mixture in blender or food processor until smooth; pour soup into large serving bowl; stir in lemon juice; season with sea salt and black pepper, to taste.

Serve bisque while warm, along side a bowl of sour cream (page 87) sprinkled with cayenne pepper or paprika. Servings: 6. Prep Time: 15 minutes. Cooking Time: 30 minutes.

To freeze: once completely cooled, scoop bisque into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

To reheat: Hold plastic freezer bag under hot water to quickly thaw bisque; pour into saucepan; add 1/4 cup GF broth of choice, stir occasionally; heat through; serve hot.

Variation: Other Vegetables to Use - Replace in equal quantity to butternut squash.

  • Potato, any variety
  • umpkin, any variety
  • Squash, any variety
  • Sweet potato