Vegan Autumn Bisque Recipe

 In Plant Based Recipes

Autumn is officially one of my favorite seasons…and not just because it boot wearing season! 😉 The air is crisper, the weather is cooler, and there are a plethora of organic harvests available. Foods like butternut squash, pumpkins, apples, pears, root vegetables, and hearty greens are in abundance and readily available to make a variety of hearty and healthy meals. One of my favorite ways to prepare these Fall foods is to make a soup out of them. It’s a convenient and tasty way to make a nutritious meal that can stretch your dollar and save you time in the long run. I typically make a big batch of soup and freeze the rest in muffin tins so I have an easy go-to meal later. One of my favorite’s to make is my (vegan) Autumn Bisque. IngAutumnBisqueAutumn Bisque (vegan) makes about 12 cups

  • 2-3 cups peeled, cubed, butternut squash & or any Autumn/Winter Squash varieties
  • 4 carrots, (ends trimmed and chopped coarsley)
  • 1-2 cups, peeled, diced sweet potatoes or yams (optional)
  • 1 green apple or pear, de-seeded and cored                    AutumnBisque
  • 1 small yellow onion, chopped coarsely
  • 4+ cups organic vegetable stock,       almond milk or water
  • 2-3 Tablespoons Earth Balance Butter
  • 1+ Tablespoons organic, no salt season all
  • 1/2 Tablespoon parsley, dried or fresh
  • 1-2 teaspoons or more sea salt (or more)
  • 1/2 + teaspoon ground All Spice
  • 1/2 teaspoon sage
  • 
1/4 teaspoon granulated garlic
  • Ground black pepper to taste

Directions: In a large pot, add peeled/cubed butternut squash, chopped carrots, onion, pear/apple and about 3 cups water/vegetable stock. Add in the Earth Balance butter as well as all the seasonings. Cover and cook on medium heat until carrots and butternut squash are tender (about 10-12 minutes). Once tender, allow to cool some and use an immersion blender to puree everything in the pot until it’s a creamy consistency. (You may want to add more liquid to get your desired consistency. You can also blend everything in batches using your blender or Vita Mix. Taste and add any additional seasoning until you get your desired taste. If not using a Vita-mix you may need to transfer back to the to a pot on the stove to warm before serving.

Want to make it a more complete meal? Try adding some cooked lentils to it! The lentils can be blended in or just as is. As another option, use this Bisque as a sauce over quinoa pasta for a delicious and hearty meal.

For My Raw Foodie Friends:
You can also make this bisque raw by not cooking the veggies, etc. on the stove and instead, place all the ingredients in a Vita-Mix or high speed blender to puree. You’ll also want to omit the sweet potatoes and the Earth Balance balance butter. Lastly, add in a cup or two of unsweetened, raw cashew cream and blend everything until you get your desired consistency. *If making this raw version, you’ll probably want to cut the recipe in half or less. Store in a covered container in fridge for about 4 days.

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