Butternut Bisque
November 2, 2018
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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