Vegan Butternut Squash Bisque

Whether you’re on a plant-based diet or just looking for a nice bowl of warm deliciousness that you don’t have to feel the least bit guilty about, you’re welcome!

This soup is super easy to make and doesn’t take long to make. Once all of the veggies are chopped, the “hard” part is over. I do have a couple of notes to make your life a little easier. When you’re chopping a butternut squash:

• First cut off the top and the bottom for stability.
• Next peel the entire squash with a vegetable peeler. You’ll want to peel off the thin layer of skin as well as the pale layer underneath to reveal the beautiful orange flesh.
• Cut the squash from top to bottom and then, using a spoon, scoop out the seeds membrane from each half.
• Cut the halves into slices and then chop.

I pureed the soup in two stages this time because I wasn’t happy with the texture after using my immersion blender (she’s getting a little old so I guess the old girl couldn’t handle the cashews) so I put it into the blender (in batches). In the past, I’ve only blended it once.

Vegan Butternut Squash Bisque

Prep: 10 minutes

Cook: 30 minutes

Yields: About 9 (1.5 cups each)

Ingredients:

• 3 Tbsp extra-virgin olive oil
• 2 cup celery
• 1 large or 2 small onions
• 1/4 tsp ground sage
• 1/4 tsp ground thyme
• 1/2 Tbsp (1 1/2 tsp) rosemary, finely chopped
• 1 large butternut squash (came out to about 12 cups)
• 3/4 cup raw cashews
• 4 cups vegetable stock
• 1 tsp salt (I use fine Himalayan pink salt)
• 1/2 tsp black pepper
• 1 14.5 oz can full-fat coconut milk

Directions:

1. Gather and prep all of the ingredients.
2. In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté for an additional 2 minutes.
3. Add the butternut squash, cashews, coconut milk and vegetable stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
4. Puree the soup in a counter-top blender or with an immersion blender until it is completely smooth. Serve the bisque hot. I like to save the leftovers in the freezer to pull out whenever I want.

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