This soup is autumn in a bowl, with deep flavors of oven roasted butternut squash, cauliflower, peppers, and onions, along with a generous kick of ginger.
Although this seasonal soup has a few steps, most of them are gloriously hands-off, as the veggies roast in the oven at 400 degrees, before one final simmer on the stove.
Here’s how we start. Butternut squash and carrots roast until tender, and then blend with sautéed onions, fresh ginger, and broth until creamy. That’s the base.
Next comes more oven-roasted veggies, and this time they stay chunky: cauliflower, peppers, and more onions, which are added to the creamy butternut squash bisque for soul-satisfying texture in every spoonful.
Serve along with toasty sprouted grain bread for a deliciously warming bowl of goodness on a chilly fall evening.
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The recipes you’ll watch me demonstrate in each of these videos are the very same recipes I batch prep in my own kitchen, week after week. I know you’ll love them too!
ROASTED BUTTERNUT SQUASH GINGER BISQUE
2 1/2 pounds butternut squash, peeled, seeded, chopped (3/4-inch cubes)
1 pound carrots, peeled, chopped (3/4-inch pieces)
2 large onions, diced (divided)
1/4 cup fresh grated ginger (or to taste)
2 quarts vegetable broth
1 head of cauliflower, cut into florets
1 red bell pepper, diced
1 yellow bell pepper, diced
kosher salt, to taste
coarsely ground black pepper, to taste
dash of Cajun or Creole Seasoning, to taste
2 tablespoons fig balsamic vinegar or other flavored vinegar (or to taste)
Preheat oven to 400 degrees.
ROAST BUTTERNUT SQUASH AND CARROTS…
Place butternut squash and carrots in Scanpan Classic Roasting Pan(s) or other nonstick roasting pan(s) – I use 2 roasting pans for this step. Roast for 30 minutes. Using a silicone spatula or wooden spoon, stir gently but thoroughly, and add a splash of water (1/4 cup or more) if needed. Continue to roast for another 20 to 30 minutes, or until very tender. Remove from oven, season to taste, and set aside.
Note: Once the butternut squash and carrots come out of the oven, you can roast the next round of veggies: cauliflower, peppers and one of the onions. (I only have one oven, so I roast in batches, but if you happen to have two, you may be able to do all the roasting at once.)
SAUTÉ ONIONS AND GINGER…
Meanwhile, heat a large nonstick skillet (like Zavor) over medium-high heat. Add the first onion and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Once onions are golden and soft, add ginger. Continue to sauté until ginger is fragrant and golden (which takes only about one minute or less). Remove from heat.
Into a high-powered blender like a Vitamix, add butternut squash, carrots, sautéed onion and ginger, and 2 or 3 cups of broth. Blend until smooth and creamy.
Pour blended butternut squash mixture into a large soup pot. Add remainder of the broth.
Place cauliflower florets, in a large nonstick roasting pan. Roast uncovered at 400 degrees for 30 minutes or until fork tender. Using a silicone spatula or wooden spoon, stir gently but thoroughly, and add a splash of water (1/4 cup or more) if needed. Continue to roast for another 20 to 30 minutes, or until very tender. Remove from oven, season to taste, and set aside.
ROAST PEPPERS AND ONIONS…
Roast both peppers and the final onion for 15 minutes, then stir gently. Add a splash of water if needed to avoid sticking. Continue to roast for another 10 to 20 minutes, or until tender. Remove from oven, season to taste, and set aside.
COMBINE, HEAT, SERVE…
Carefully spoon roasted cauliflower, peppers, and onions into the soup pot. Combine gently, and bring soup to a simmer. Heat well all the way through, stirring a few times as needed. Remove hot bisque from heat. Finish with flavored balsamic vinegar. Taste, and add additional seasonings, if desired. Serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen