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Sweet Winter Squash Bisque

This warming sweet winter squash bisque is perfect for a chilly day and may inspire you to use some new ingredients you've never cooked with before.
Course dinner, Lunch
Cuisine French
Keyword recipes with winter squash, squash bisque recipe, vegan bisque recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3
Calories 255kcal
Author Christina Pirello

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 3g | Calories: 255kcal | Carbohydrates: 63g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 1627mg | Fiber: 11g | Sugar: 15g | Vitamin A: 41956IU | Vitamin C: 94mg | Calcium: 323mg | Iron: 3mg