Butternut Squash "Bisque"

Traditionally, a bisque is made with cream and/or milk, and I originally adapted this recipe from one I downloaded from The Oprah Winfrey Show's website years ago. The original recipe never quite suited us, so I changed it quite soon after we first tried it. After we adopted a whole-food plant-based diet, I worked to find a way to adapt this recipe to suit our needs because we liked it so much. I tried several plant-based milks and many worked, but we liked the walnut milk the best.
Butternut Squash “Bisque”

1 medium butternut squash

1 small red onion
1 celery stalk
1 carrot
1 large parsnip*
1 tablespoon rosemary, preferably fresh
2 garlic cloves
½ inch piece of ginger
1 tablespoon flax seed
¼ cup water
3 cups vegetable stock
1 cup walnut milk
¼ teaspoon freshly ground pepper
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
2 tablespoons pecans

Peel squash and remove seeds Cut into chunks. Chop onion, celeriac, carrot, parsnip, and garlic. Mince ginger. If using fresh rosemary remove from stalk and roughly chop.

Place water in a large pan.** Heat until just hot, add in flax seeds and stir until thickens. Add in onion, celeriac, carrot, parsnip, garlic, ginger, and rosemary. Cook until onion starts to soften, about 2-3 minutes. Add in squash and stock. Stir to combine. Bring to a boil over medium heat, reduce heat to a simmer, and cook until squash is tender, about 15-20 minutes. Turn off and allow to cool slightly.

Blend together using an immersionblender or a regular blender. If using a regular blender, blend in small batches.

Place back on the stove and bring to a simmer. Add in the walnut milk and freshly ground pepper. Stir well. Simmer for 5-10 minutes until just heated through.

While soup is warming through, dry toast seeds and pecans stirring constantly until start to brown.

Place soup in bowls and top each bowl with dry toasted seeds and pecans.

Serve warm.

* I could only find small parsnips at the grocery store, so I used four to be the equivalent of one large one.

** I like to use a Dutch oven to make this soup, but mine had bread in it the night I made this, so I used another large pan.

Note: I use organic ingredients whenever possible.

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