Buttercup Bisque

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onion - diced
1 cup	146g / 5.1oz	Shallot - diced
3 tablespoons	45ml	Olive oil
3 lbs	1362g / 48oz	Buttercup squash - peeled, seeded,
		And cut into 1" cubes
		= (or other winter squash)
1 tablespoon	15ml	Minced ginger
7 cups	1659ml	Vegetable stock
1/2 cup	118ml	Orange juice
1 tablespoon	15ml	Orange zest
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1		Bay leaf
1 cup	237ml	Soy milk
		= (or rice milk or other non-dairy milk)
		Garnishes
		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.

Source:
The Vegan Chef at http://www.veganchef.com

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