Vegan Butternut Squash & Apple Bisque
Ingredients
- 5 cups peeled, seeded and cubed butternut squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon ground cinnamon
- 1/2 cup apple cider
- 2 cups vegetable stock (page 000)
- 1/4 cup coconut milk or another non-dairy alternative
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/2 cup diced red apples with skin
- 1 teaspoon chopped fresh parsley
Preparation
Heat a medium soup pot over low heat
Add the squash and olive oil, shaking the pot to coat the squash
Cover and cook until the squash is tender, 3 to 5 minutes
Uncover, increase the heat to medium and cook until the squash is lightly browned and caramelized, 2 to 3 minutes, stirring now and then
Once the squash is caramelized, stir in the shallots, garlic, and cinnamon, and cook for 2 minutes
Add the cider and bring to a simmer, scraping the pot bottom to loosen any browned bits
Add the stock and bring to a boil over high heat, then reduce the heat to medium-low, and simmer until the flavors blend, about 10 minutes
Add the coconut milk and cider vinegar, and blend the mixture with an immersion blender or in an upright blender
If using an upright blender, avoid a blowout by slightly cooling the soup and partially removing the center lid of the blender
Puree the soup until it is super smooth
Pour the soup back into the pot (if you used an upright blender), bring to a gentle simmer, and season with the salt and pepper
Pour into bowls and garnish with the apples and parsley
Ayurvedic insight: with warming spices and earthy yams, this family-friendly soup balances all three doshas