Butternut Bisque
If you’re like me, you’re READY for fall to start. Even though it’s super hot outside, I’ve been making some soups to get into the spirit. Enter a simple, comforting classic: Butternut Bisque!
This isn’t just any soup; it’s the kind that wraps you in a warm hug and whispers, “Everything’s going to be okay.” The natural sweetness of the butternut squash plays a duet with the savory notes, creating a symphony of taste that’ll make you forget all your winter woes. Add in some apple and you have a quintessential autumn butternut bisque!
Butternut squash might be intimidating if you’ve never worked with hard winter squashes before, but cooking with them is definitely worth the effort. They are a little more difficult to chop than summer squashes, and they also take a little longer to cook. But that flavor–it is sweet and nutty with a beautiful shade of light orangey yellow. Its texture is smooth and naturally creamy.
I used cashew creme here but you can leave it out or substitute another sort of nut milk or even sour cream.
So cozy up to a bowl of this simple but satisfying butternut bisque and join me in anticipation for the upcoming season!
Butternut Apple Squash Bisque
Ingredients
- 3 cups butternut squash, cubed (alternatively, use 1 can of precooked squash)
- 3 T butter
- 1 large onion chopped
- 1/2 cup honeycrisp or other sweet apple cubed
- 3 cloves garlic minced
- 1 T Bragg’s liquid aminos or Soy Sauce
- 3 cups vegetable stock/no-chicken broth
- 2 T nutritional yeast
- 1/2 cup cashew creme
- 1 T parsley chopped
- ground nutmeg
Instructions
- Cook the butternut squash in a pressure cooker //or on a regular stove top. For a pressure cooker, add 1 cup of water and squash and cook on high pressure for 3 minutes, quick release the pressure valve. //For regular stovetop, add squash to large saucepan and cover with water. Bring to a boil and then simmer for 10 minutes. Drain.
- In a large soup pot, melt butter over medium heat and add onions and apple pieces. Cook until onions are translucent, about 3 minutes. Add the garlic and let cook 1 minute. Splash with the bragg's aminos/soy sauce. Simmer 1 minute more, then add broth/stock and stir. Add in the pre-cooked butternut squash and nutritional yeast and cook 2 minutes on high heat.
- Using and immersion blender, blend thoroughly until smooth or if you prefer the chunkiness of a bisque, pulse the blender a few times to combine. (Alternatively, blend in batches in a traditional blender) Add in the cashew creme, reserving a few spoonfuls for adding to the top of each bowl. Simmer 1 more minute in the pot and then divvy out the portions into soup bowls. Top with creme, parsley and a dash of nutmeg, if desired.
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