Cooking Index - Cooking Recipes & IdeasButtercup Bisque Recipe - Cooking Index

Buttercup Bisque

Courses: Soup, Vegetarian

Recipe Ingredients

1 1/2 cups 93g / 3.3ozOnion - diced
1 cup 146g / 5.1ozShallot - diced
3 tablespoons 45mlOlive oil
3 lbs 1362g / 48ozButtercup squash - peeled, seeded,
  And cut into 1" cubes
  = (or other winter squash)
1 tablespoon 15mlMinced ginger
7 cups 1659mlVegetable stock
1/2 cup 118mlOrange juice
1 tablespoon 15mlOrange zest
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlNutmeg
1   Bay leaf
1 cup 237mlSoy milk
  = (or rice milk or other non-dairy milk)
  Toasted pumpkin seeds or toasted almonds
  Freshly-snipped chives

Recipe Instructions

In a large pot, saute the onion and shallot in olive oil for 5 minutes to soften. Add the buttercup squash and ginger, and saute an additional 5 minutes.

Add the vegetable stock, orange juice, orange zest, cinnamon, salt, nutmeg, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes or until the squash is tender. Remove the pot from the heat, remove the bay leaves, and discard them.

Using an immersion blender or food processor, puree the soup in batches. Stir in the soy milk and reheat the soup until just heated through, if necessary. Do not boil the soup or the soy milk will curdle.

Garnish individual servings with a few toasted pumpkin seeds or toasted almonds, or a few snipped chives for color.

This recipe yields 3 quarts.

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