Plant-Based Autumn Bisque Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 20

Servings:

Calories: 78kcal

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.

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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.

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Nutrition