- Prep-time: / Ready In:
- Makes 10 cups
- Print/save recipe
Silky smooth, packed full of flavor, and topped with a French-inspired variation on pesto, this butternut squash bisque is what soup dreams are made of. The orange-hued base features sautéed onions, garlic, and thyme to create a rich bisque where every slurp tastes like a spoonful of liquid gold. The secret to producing the perfect velvety texture is to add a can of creamy butter beans into the mix and puree everything with an immersion blender. Once spooned into bowls, a drizzle of pepita and parsley pistou—a sauce that normally features basil and olive oil—is ideal for swirling into the soup. Serve this butternut bisque with a side of crusty whole grain bread for an extra hearty meal.
For more soup inspiration, check out these tasty ideas:
By Ellen Boeke,
![](png/decor-onion.png)
Ingredients
- ¼ cup raw pepitas or raw cashews
- 2 cups packed fresh flat-leaf parsley
- 2 tablespoons nutritional yeast
- 2 tablespoons white wine vinegar
- 3 cloves garlic, coarsely chopped
- ¼ teaspoon dried oregano, crushed
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 lb. butternut squash, peeled and cut into 1-inch cubes
- 4 cups low-sodium vegetable broth
- 2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
- 1 cup unsweetened, unflavored plant-based milk
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- For pistou, place pepitas in a bowl. Cover with boiling water. Let soak 10 minutes; drain. Place pumpkin seeds in a food processor with parsley, yeast, vinegar, the 2 chopped garlic cloves, and the oregano. Process until nearly smooth, adding water, 1 tablespoon at a time, as needed to reach desired consistency.
- In a 5- to 6-quart Dutch oven cook onion over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir for 30 seconds. Add squash and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until squash is very tender, stirring occasionally.
- Add the remaining ingredients. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) Heat through. Serve soup with a swirl of pistou.
Comments (0)
(0 from 0 votes)