Roasted Butternut Squash Bisque
It’s the time of year when comforting soups are my go-to, and this roasted butternut bisque is perfect for the season. It’s so creamy, so filling and so delicious. I did several things differently when adapting this recipe from the latest issue of Forks Over Knives magazine to make this soup even more flavorful.
I seasoned and roasted the butternut squash and onions instead of boiling and sautéing, respectively. I love roasting my vegetables for maximum flavor and this step added so much more to the bisque. I also used soy milk instead of higher fat dairy milk. It’s body is similar to dairy milk but nutritionally it’s much healthier. It’s also stable at high temps.
Serve up a bowl of this creamy comfort soup with crusty bread, a salad or even more roasted vegetables on the side.
Servings: Makes 10 cups
INGREDIENTS
2 lb. butternut squash, peeled and cut into 1-inch cubes (Squash already peeled and cut is a great time saver)
1 yellow onion, sliced
4 garlic cloves, whole
4 cups vegetable broth (regular or low-sodium)
2 15-oz cans butter beans, rinsed and drained (3 cups)
1 cup soy milk (or any unsweetened, unflavored plant milk such as almond, cashew or oat)
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
INSTRUCTIONS
Preheat oven to 400.
Add cut-up squash to a bowl and spray with water or veggie broth. Season generously with black pepper, onion powder, garlic powder, thyme and rosemary. Toss to coat squash.
Cut onion in slices and peel garlic, spray and season like the squash.
Line a two baking sheets with parchment paper. One for the squash and one for the onions and garlic.
Roast squash in the center of the oven for 50-60 minutes until it is very tender. Turn halfway through.
Roast onion and garlic below squash for about 20-30 minutes until tender. Remove from oven and once cool, chop coarsely.
Heat a 5- to 6-qt. stockpot or Dutch oven over medium heat. Add the onion, garlic, squash and broth.
Bring to a boil (the veggies are done, so this is to heat the broth).
Add the remaining ingredients (butter beans, milk, thyme, salt, black pepper).
Use an immersion blender and blend until smooth.
Note: If you don’t have an immersion blender, transfer to a blender in batches. Cover and blend until smooth. Return to pot and heat through.
Garnish with fresh parsley and cracked red pepper. Serve and enjoy!
NOTE
Recipe adapted from Forks Over Knives.
RECOMMENDED EQUIPMENT AND PRODUCTS (affiliate links)
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I love cooking soups and stews in my Cooks Standard 7-quart Dutch oven.
I can’t say enough about my Vitamix Blender and Koios immersion blender. Have had them for years and they’re still going strong.
How you roast your vegetables matters. Heavy duty pans are ideal since they allow for even heat distribution and circulation. These Chefmade pans roast my veggies to perfection and clean up is quick and easy.
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