Butternut Squash and Parsnip Bisque

From the Silk test kitchen

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Servings
6
Total Time
45 min

Butternut Squash and Parsnip Bisque
Ingredients
  • 3 cups (750 ml) butternut squash cubes (1 small squash) 
  • 3 medium parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tsp (5 ml) salt
  • 4 cups (1 000 ml) vegetable stock
  • 1 1/2 cup (350 ml) Silk Unsweetened soy or almond beverage, or Original cashew beverage
  • 2 Tbsp (30 ml) tamari or soy sauce
  • 1/8 tsp (1/2 ml) nutmeg
  • Freshly ground white or black pepper to taste

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Preparation
  • Combine the butternut squash, parsnips, onions, garlic and salt in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat.
  • Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
  • Add the Silk and tamari to the vegetables and broth.
  • In three separate batches, purée in a blender or food processor until smooth and creamy.
  • Add the nutmeg and season to taste with white or black pepper.