Buttercup Bisque

 
1 1/2 cups onion, diced
1 cup shallot, diced
3 T. olive oil
3 lbs. buttercup (or other winter squash), peeled, deseeded, and cut into 1-inch cubes
1 T. ginger, minced
7 cups vegetable stock
1/2 cup orange juice
1 T. orange zest
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 bay leaf
1 cup soy milk, rice milk, or other non-dairy milk
Garnishes: toasted pumpkin seeds or toasted almonds, or freshly snipped chives
 

In a large pot, saute the onion and shallot in olive oil for 5 minutes to soften. Add the buttercup squash and ginger, and saute an additional 5 minutes. Add the vegetable stock, orange juice, orange zest, cinnamon, salt, nutmeg, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes or until the squash is tender. Remove the pot from the heat, remove the bay leaves, and discard them. Using an immersion blender or food processor, puree the soup in batches. Stir in the soy milk and reheat the soup until just heated through, if necessary. Do not boil the soup or the soy milk will curdle. Garnish individual servings with a few toasted pumpkin seeds or toasted almonds, or a few snipped chives for color.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett