nutritional information

Per 1-cup serving:

  • Calories: 160
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 113 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan

Butternut Bisque with Cauliflower

Butternut Bisque with Cauliflower

Serves 5

30 minutes or fewer

The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids. For a heartier main-dish version, use 1 cup cauliflower and 1 cup peeled, diced potatoes instead of 2 cups cauliflower.
  • 2 cups coarsely chopped cauliflower florets (4 oz.)
  • 1 10-oz. pkg. frozen diced butternut squash, thawed (1 ½ cups)
  • 1 cup low-sodium vegetable broth
  • 1 Tbs. all-purpose flour
  • ¼ tsp. dried thyme
  • 1 ½ cups soy creamer
  • 1 ½ cups frozen corn kernels, thawed
  • 2 green onions, white and pale green parts thinly sliced

1. Place steamer basket and 1/2 inch of water in medium saucepan. Cover, and steam cauliflower 4 to 6 minutes, or until tender. Set aside.

2. Meanwhile, purée squash, broth, flour, and thyme in blender or food processor until smooth.

3. Bring squash purée to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 10 minutes, whisking occasionally to prevent scorching.

4. Remove pan from heat, and stir in soy creamer. Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through. Season with salt and pepper, if desired. Ladle soup into bowls, and top with green onions.

March 2010 p.57

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comments

After a few adjustments, this was good! I used half-and-half instead of soy creamer. I found that the finished product was a little bland so I added pinches and smidges of seasoned salt, black pepper, garlic powder, ground coriander, cayenne pepper, and curry powder until it was just right. The squash, the cauliflower, and the creamy base all work very well with the coriander and curry powder, giving it a very slight feel of Indian cuisine.

Jenny Cheek - 2012-04-23 18:56:36

This recipe was super easy and I used soy milk instead of soy creamer because thats all i found and i think it's about the same thing. i don't like to use the green onions because i hate the taste and smell of them. I want to try this with zucchini instead of butternut squash sometime just to see how it is and the color would look nice too.

Adam Kowynia - 2010-12-24 00:16:33

I like this recipe without the soy creamer... the pureed cauliflower gives it all the creaminess it needs. I used fresh squash too.

Faun - 2010-12-18 11:06:19

This recipe has everything...creaminess, sweetness, and deliciousness. We made it with fresh squash, but we're sure that it is just as delicious (and easier) with the frozen squash.

Debbie - 2010-12-04 22:57:30

Filling and tasty! Used cream instead of soy creamer...

Carmelina - 2011-03-28 12:52:55