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BUTTERNUT SQUASH BISQUE
Butternut Squash Bisque
After looking at some yummy butternut squash soup recipes online that had a lot of cream, I was inspired to make a healthier, vegan version.
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INGREDIENTS
- Servings: 2
- 1/2 cup onion, diced
- 1 tbsp olive oil
- 1 1/2 cups vegetable broth
- 2 cups butternut squash, peeled and cubed
- 1/2 cup carrot, grated
- 1 tsp salt
- 1 tsp nutmeg
- 1/4 tsp black pepper
- 2 tsp curry powder
- 1/2 tsp ginger
DIRECTIONS
Directions:
Heat onion in olive oil in medium saucepan until onion is tender. Add vegetable broth, carrot, squash, and spices. Bring to a boil and then simmer until squash is tender. Transfer to a blender and puree, or use an immersion blender. Return to heat. This is where you can taste it and play around with the spices a bit more to suit your own individual tastes.
Serves 2.
RECIPE BACKSTORY
After looking at some yummy butternut squash soup recipes online that had a lot of cream, I was inspired to make a healthier, vegan version.
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