Autumn is a cozy season and what better way to embrace that than through a warming, deliciously creamy Sweet Winter Squash Bisque! I’m always looking for new recipes and, with fall veggies in full bloom, the possibilities are endless. Everything is aligned as nature provides us with delightful, warming vegetables whose filling, grounding effect our bodies crave this time of the year.
In her new book Back to the Cutting Board, Christina Pirello reminds us that cooking can be simple and enjoyable. It’s so easy to get overwhelmed by the thought of cooking daily or following a recipe but she shows us that there is no reason to stress if we go back to basics. Christina is an incredibly talented Emmy Award winner cooking show host and author. We are excited for this beautiful book that has all ingredients to become a classic.
- 3 cups plus 3 tablespoons spring or filtered water, divided
- 1 small onion, finely diced
- Sea salt, to taste
- 5 cups small cubed winter squash (such as butternut squash)
- 1 to 2 parsnips, small roll cut
- 1 to 2 cups unsweetened almond, rice, or soy milk
- 2 to 3 tablespoons mirin or white wine
- 1 to 2 scallions, thinly sliced on the diagonal, for serving
- Heat 3 tablespoons of the water in a soup pot over medium heat. Add the onion and a pinch of salt and sauté for 2 minutes.
- Add the squash, parsnips, remaining 3 cups water, milk, mirin (or white wine), and a light sprinkling of salt. Bring to a boil over medium heat, covered. Reduce the heat to low and simmer for 20 minutes.
- Season lightly with salt to taste so that the soup tastes sweet, then continue to simmer, covered, until the squash is quite soft, about 15 minutes.
- Puree the soup in batches in a food mill or a food processor fitted with the metal blade. Return the soup to the pot and warm over low heat for 2 to 3 minutes to allow the flavors to develop. Serve hot, garnished with scallions.
Winter Squash, Bisque and Kids
As a Mom of three very active boys, I am always looking for easy and tasty recipes to make sure they have healthy meals at home. Soups are my number one go-to! They eat it with a slice of homemade bread, a few fresh veggies on the side and problem solved. But the best part about this recipe is that winter squash is full of fiber and important vitamins (like potassium!) that support a healthy immune system for the upcoming flu/cold season. It also has magnesium, which is key to managing stress and restful sleep at night.
This recipe is all I need. All done in one pot and my picky eaters won’t even notice some of the hidden goodies inside. That’s my favorite part about it—but of course, this soup can be prepared for many other occasions as well. For a quick weekday dinner for two, a fancier entree for a small dinner party and, of course, Thanksgiving!
What The Heck Is A Parsnip?
Parsnips look like albino carrots. They are white root veggies that grow in the ground and are harvested in the heart of winter, right when they’re at their sweetest. Speaking of which, fun fact! Back in the day parsnips were used to sweeten foods before cane sugar and beet sugar came into play. While parsnips are unfamiliar to many people, they are commonly used in winter soups and stews like this one.
If you make this recipe, I hope you’ll share a photo on Instagram and tag #WorldOfVegan so we can check it out!
More Soup, Please!
Hungry for more delicious vegan soup? If you’re anything like me, the answer is always “Yes!” Check our vegan soups and stews board on Pinterest and these delicious vegan soup recipes for more vegan soup-spiration:
- Lentil & Vegetables Instant Pot Soup
- Vegan Matzo Ball Soup
- Cream of Broccoli Soup
- Miso Noodle Soup
- French Pistou Soup
Excerpted from the book Back to the Cutting Board by Christina Pirello. Copyright © 2018 by Christina Pirello. All rights reserved.