Butternut Squash & Parsnip Bisque Recipe

Time45m

Serves4

rosemary, nutmeg, maple creme, pepitas

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Ingredients

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1
Prepare the Vegetables
Peel and dice the butternut squash and parsnips into small cubes. Chop the onion and mince the garlic.
2
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3
Cook the Squash and Parsnip
Add the diced butternut squash and parsnips to the pot. Stir in the rosemary and nutmeg. Sauté the mixture for about 5 minutes, allowing the vegetables to soften slightly.
4
Add Broth and Simmer
Pour in the vegetable broth, bringing the mixture to a boil. Then reduce the heat and let it simmer for about 20 minutes, until the squash and parsnips are tender.
5
Blend the Bisque
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.