Butternut Squash Bisque

This week is busy. School, packing, and homework (and getting ahead on homework because I am missing school next week!) are taking up the majority of my time. However, I am officially packed for my trip to Asia! We leave Saturday morning (2 days! Eek!)! We’re gone for 3 weeks, so I packed a lot of stuff. It was challenging to figure out what to pack, but some useful websites helped me out! I’ll post a “What I’m Packing for a 3 Week Trip” tomorrow on the new travel part of my blog (made specifically to document my trip!). 

My family is in a flurry to get everything done before we leave. We’ve been so busy packing, getting documentation and stuff together, and getting ahead on work and school since we’re peace-ing out next week. This doesn’t leave us much time to cook/ bake! Something that we have been making is soup, because it doesn’t take long to whip up! Soup is just so fantastic for whirlwind days like today! 

100_3444

This soup is based on a recipe from Cooking Light cooking magazine. The version my mom and I based it off of is non-vegan, so we made it vegan! It’s quick, easy, low-calorie, and delicious! Not to mention gluten-free, sugar-free, nut-free, soy-free, AND vegan! A winner for everyone! 

Enjoy some warm and comforting soup! 

Butternut Squash Bisque

serves 2-3

  • 4 cups cubed peeled butternut squash (about 1 pound, or 2 squash)
  • 1 tablespoon olive oil 
  • 1/4 tsp salt
  • 4 large shallots, peeled and halved
  • 1 (½) piece ginger, thinly sliced (or 1 Tbsp ginger paste)
  • 2 and ½ cups vegetable broth
  • pepper

Preheat oven to 375°. Mix/ toss the first 5 ingredients in a roasting pan. Bake in the oven for 50 minutes or until tender, stirring occasionally. Cool for 10 minutes. Place half of mixture and half of broth in a blender and secure the lid. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with croutons, nuts (Pepita seeds are pictured), and/or pepper. Enjoy and, if you feel like it, slurp it up like Belle and the Beast both do in Disney’s Beauty and the Beast!

Have a nice day!
xx Ellie

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here

Advertisements

6 thoughts on “Butternut Squash Bisque

      • peanutbutterandellie says:

        Thank you! What’s nice is that Asian countries tend to eat lots of vegan/ vegetarian food, so I (hopefully!) won’t have much trouble with staying vegan on the trip. Plus we will be in cities most of the time.
        I plan to stay vegan on the trip! I will let you know how it all works out, though!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s