Butternut Squash & Parsnip Bisque
Make the most of autumn vegetables with this deeply flavorful soup.
INGREDIENTS
- 3 cups butternut squash cubes (1 small squash)
- 3 medium parsnips, peeled and chopped
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 cups vegetable stock
- 1 1/2 cups Silk Unsweetened
- 2 Tbsp. tamari or soy sauce
- 1/8 tsp. nutmeg
- Salt and freshly ground white or black pepper to taste
PREPARATION
Combine the butternut squash, parsnips, onions and garlic in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes. Add the Silk and tamari to the vegetables and broth. In three separate batches, purée in a blender or food processor until smooth and creamy. Add the nutmeg and season to taste with white or black pepper.
Serves 6
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Level of Difficulty: Easy
