Plant-Based Autumn Bisque Soup
Get ready for the ultimate fall comfort food! This rich, velvety bisque is made with a powerhouse duo of roasted butternut squash and sweet potato, creating a naturally sweet and savory soup that tastes incredibly decadent. The best part? You'll be absolutely shocked that it's 100% plant-based and contains zero heavy cream! Say goodbye to watery vegan soups, this recipe delivers on texture, flavor, and pure autumn coziness.
Equipment
Ingredients
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 6 cups butternut squash, sweet potato mix or any squash that you prefer
- 1 tsp thyme
- 1 tsp parsley
- 1 stick cinnamon or 1/2 tsp ground cinnamon
- 1 liter vegetable broth low sodium
- 1 tbsp miso paste
- 1 tbsp nutritional yeast
- 1 cup soy milk unsweetened, or plant based milk of choice
Instructions
- Sauté onions and celery for about 5 minutes.
- Add garlic and cook for 1 minute.
- Add the squash and sweet potatoes, thyme, parsley, cinnamon stick and vegetable broth, cover with a lid and simmer for 15-20 minutes or until squash and sweet potatoes are soft.
- Add the miso paste, nutritional yeast and soy milk and stir well.
- Add a few ladles of soup to a blender and blend until smooth making sure to vent the lid. Repeat until all of soup is blended. Alternatively you can blend with an immersion blender.
- Garnish with fresh cracked pepper and/or toasted pepitas if you wish.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 78kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 172mgPotassium: 487mgFiber: 3gSugar: 4gVitamin A: 11339IUVitamin C: 26mgCalcium: 107mgIron: 1mg
Jill you soups are THE BEST!
What is the latest on cinnamon with lead in it?
Is there a brand with little or no lead?
365 Whole Foods Market Organic Ground Cinnamon, Loisa Organic Cinnamon, Morton & Bassett San Francisco 100% Organic Ground Cinnamon, and Sadaf Cinnamon Powder
Made this last week. It was delicious. Had enough left over for lunch the next day. My husband was wanting me to make it again right away.?. Today I’m making your potato leek soup that has been a favorite of ours.
Thank you for your amazing recipes and making plant base easy.
Great recipe! I used coconut milk, winter squash, butternut squash and carrots. Turned out fabulous. Thanks for the recipe!
Made it exactly how you did Jill and it was absolutely delicious!
This autumn butternut soup was super easy to make and turned out delicious! I used half sweet potatoes and half butternut squash, and it was full of flavor. Easy and perfect for a cold day. I’ll definitely make it again!