This hearty salad pairs great with the bisque. A mix of gorgonzola, pecans, apples, and a homemade berry/vanilla vinaigrette.
The recipe for this delicious vegan bisque comes from “Back to Her Roots“, and was modified only slightly. You see I had just bought a large bag of apples only a few days prior so I thought that we had at least 1 apple for this recipe. But Doug had used every last one to make apple crisp a few nights earlier. So I just took a few generous scoops of the apple crisp which already included cinnamon and nutmeg and used it in place of the raw apple. Worked like a charm!
One word of caution — if you’ve never attempted to make a butternut squash anything before, you may want to check out this instructional video about how to peel them. They can be a lot of work, or at least more than I was expecting anyway. At least the results are worth it!
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 tablespoon fresh grated and peeled ginger
2 large carrots, peeled and chopped
1 large apple, peeled, cored and chopped
1/4 teaspoon ground cinnamon
2 medium butternut squash, peeled, seeds removed, chopped
3 1/2 cups vegetable broth
Salt and pepper, to taste
Heat olive oil in a large soup pot over medium-low heat. Add garlic, onion, ginger and carrots and cook until softened, about 8 minutes.
Add in all remaining ingredients. Bring to a boil, reduce heat and simmer for 25-30 minutes or until all vegetables are very soft.
Remove from heat, puree in batches in a blender or puree using an immersion blender. Test for seasoning and add more salt and pepper if necessary.
Doug also added a delightful finishing touch of cool whip on top, which made it even more dessert-like. Try it!!