Two fabulous possibilities with one simple and delicious recipe–now with an oil-free option! Velvety smooth butternut bisque or hearty chowder. Serve fresh or freeze for a rainy day. This vegan recipe offers two options that are so diverse you have to see them or taste them to believe it!
It was quite an adjustment to return from a warm, sun-kissed beach vacation to the cold and rainy days we are having in Virginia right now. I am so happy that I developed this recipe before vacation and had it waiting for me upon my return. Even as my suitcases remained unpacked, I whipped up this soup.
Plant-based Butternut Bisque
I can’t think of a better way to warm up body and soul than this bisque (or chowder). Soak, chop, saute, simmer and blend (for the bisque option). To see a picture of the easiest way to chop a butternut squash check out my post for Zesty Buckwheat Burgers. This hearty soup yields a generous amount (eight – 8 cup servings) that you can enjoy for days.
Butternut Squash Chowder
If a hearty chowder is what you’re flavin’ for then serve up this deliciousness. This Butternut Squash Chowder will hit the spot.
If you are looking for the comfort of a velvety smooth bisque then you’re just two more steps away!
Serve as a starter to a meal or as the main dish itself. Pair this vegan Butternut Bisque with my Rosmarino Vegan Flatbread (gluten-free) and a salad like my Plant Protein Power Salad or my Sweety Drop Pepper Cucumber Salad. Now that is a meal! If you are looking for another option to warm you up, you may want to check out my Creamy Quinoa Leek Bisque for a scrumptious comfort soup!
My cookbook is now available. Eat Well, Be Well: 100+ Plant-Based, Gluten-Free & Refined-Sugar-Free Recipes. Check it out!
Two fabulous possibilities with one simple and delicious recipe! Velvety smooth bisque or hearty chowder.
Ingredients
- 1/2 cup raw cashews, soaked
- 2 pounds butternut squash cut in one inch cubes (about 7 cups)
- 1/2 pound cauliflower, chopped (1/2 small head or 3 cups chopped)
- 1 medium sweet onion, diced
- 6 fresh garlic cloves, minced
- 3 tablespoons olive oil or saute in broth or water for oil-free version (see step 2)
- 1 teaspoon sea salt, finely ground (divided)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne ground (more or less to taste)
- 3/4 cup cashew milk
- 1 1/3 cups vegetable broth (11 ounces)
- 1/2 teaspoon turmeric
- 1 tablespoon plus 2 teaspoons lemon juice
Instructions
- 1) Place raw cashews in one cup of very hot water and soak for 20 minutes or more (cashews should be soft and swollen). Rinse and drain cashews.
- 2) Chop all veggies (squash, cauliflower, onion), and garlic. In a six quart pan heat 3 tablespoons olive oil (or use 3 to 4 tablespoons broth or water for oil-free version) over medium heat. Add onion, garlic, 1/4 teaspoon sea salt, thyme, oregano and cayenne. Saute until onion begins to turn translucent, about 5 to 7 minutes.
- 3) While onion and garlic saute make cashew cream: Add drained cashews and cashew milk to high speed blender. Pulse to break down nuts, then blend on high speed until smooth. There should be no nut fragments remaining. Set aside.
- 4) Add to garlic and onion mixture: squash, cauliflower, remaining 3/4 teaspoon salt, vegetable broth, 2 cups filtered water, cashew cream and turmeric. Bring to a boil then reduce to a simmer. Stir occasionally until squash is fork tender and mixture has thickened (see pictures in post). If you desire the chowder version (see picture in post), add the lemon juice and salt to taste and stir well. For a zestier chowder, additional ground cayenne may be added. Serve immediately. If you desire the bisque version proceed to step 5.
- 5) For bisque: Add chowder to a blender, about one third of the batch at a time, and puree until smooth. Carefully tip blender lid so it is ajar--allowing hot steam to escape while blending. Exercise caution not to burn yourself on the hot steam. Return blended bisque to a pan and continue blending remaining chowder. Once whole batch is pureed, place pan over low heat and return to desired serving temperature. While warming, add one tablespoon fresh lemon juice and salt to taste. Batch yields 8 one cup servings. Store in airtight container in refrigerator for several days or freeze for a couple of months.
Notes
Some garnish possibilities include sprouted pepitas, scallions, or gluten-free croutons.
Leave a Reply