Vegan Golden Butternut Squash Bisque

This vegan golden butternut squash bisque is luxuriously silky and positively nourishing. It's overflowing with immune-boosting and anti-inflammatory ingredients—ginger, turmeric, coconut oil, butternut squash—and its bright golden hue will make you feel as if you're gazing into a bowl of sunshine.

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Prep Time: 25 minutes
Cook Time 25 minutes

Servings: 6

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Ingredients

Golden Butternut Squash Soup

• 1 tablespoon virgin coconut oil
• 1 large yellow onion, diced (about 2 cups)
• 2 tablespoons peeled and grated fresh ginger root
• 2 teaspoons peeled and grated fresh turmeric root
• 1 ½ teaspoons sea salt or to taste
• 1 teaspoon ground cinnamon
• ½ teaspoon curry powder
• Dash ground nutmeg
• 1 medium butternut squash, peeled and cubed (about 6 cups)
• 1 large green apple, peeled, cored, and cubed (about 1 ½ cups)
• 4 cups low-sodium vegetable broth
• ½ cup canned coconut milk, plus more for garnishing
• 1 tablespoon plus 1 teaspoon apple cider vinegar

Candied Pepita Topping

• ½ cup raw pepitas
• 1 tablespoon coconut sugar
• ½ tablespoon coconut oil, melted
• ¼ teaspoon ground cinnamon
• Pinch sea salt

Instructions

For the Golden Butternut Squash Bisque

1. Heat the coconut oil in a Dutch oven or large stockpot over medium-low heat. Add the onion and cook for four minutes, or until just beginning to soften, stirring occasionally. Add the ginger, turmeric, sea salt, cinnamon, curry powder and nutmeg, and cook for another one to two minutes (or until the onion is translucent), stirring frequently.
2. Stir in the butternut squash, apple and vegetable broth. Increase the heat to high and bring to a boil. Then, reduce the heat to medium, cover and rapidly simmer for 20 minutes or until the squash is fork-tender.
3. Turn off the heat and use an immersion blender to purée the soup (or carefully ladle the soup into a blender in small batches and blend until smooth). Once the soup is mostly smooth, add the coconut milk and apple cider vinegar.  Continue to blend until completely smooth. Taste and season with more sea salt, if desired.

For the Candied Pepita Topping

1. While the soup is simmering, preheat the oven to 275 F. Line a small baking sheet with parchment paper.
2. Add the pepitas, coconut sugar, coconut oil, cinnamon and sea salt to a small bowl. Toss to coat. Spread the coated pepitas out over the lined baking pan and bake for 18 to 22 minutes, or until golden and wafting a rich toasted scent.
3. Remove from the oven and cool completely.

To Serve

1. Ladle the soup into bowls. Drizzle a bit of coconut milk over the soup and top with the candied pepitas (if using). Serve immediately.
2. Refrigerate the leftover soup, covered, for up to four days or freeze for up to one month. Store the leftover pepitas in an airtight glass jar or container.

More delicious plant-based recipes at BlissfulBasil.com

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