Roasted Butternut Bisque
Roasted Butternut Bisque might be just the side dish you are searching for. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 12 and costs $1.28 per serving. One portion of this dish contains roughly 8g of protein, 5g of fat, and a total of 205 calories. 24 people have tried and liked this recipe. Head to the store and pick up nutritional yeast, garlic, leeks, and a few other things to make it today. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is amazing. Roasted Butternut Bisque, Roasted Butternut Squash Bisque, and Roasted Butternut Squash Bisque with Frangelico are very similar to this recipe.
Servings: 12
Ingredients:
1 3-lb. butternut squash, peeled and cubed, about 8 cups
1 ⅔ cups coarsely shredded carrots
6 cups chicken-flavored vegetarian stock
¼ cup dry vermouth
1 Tbs. chopped fresh sage
2 heads garlic, halved crosswise
2 large leeks, well rinsed and sliced, about 1¾ cups
1/3 cup mild white miso
1/3 cup nutritional yeast
2 Tbs. olive oil
3 medium russet potatoes, peeled and cubed
Equipment:
baking sheet
oven
aluminum foil
sauce pan
food processor
whisk
bowl
Cooking instruction summary:
Preheat oven to 400F. Spray baking sheet with oil.Spray cut surfaces of garlic with oil. Place halves back together, and wrap each tightly in foil. Bake until tender, about 40 minutes. Cool garlic in foil. Place squash in single layer on baking sheet. Spray with olive oil. Bake for 40 minutes, stirring occasionally.In 6-quart saucepan, heat oil over medium-high heat. Add leeks, carrots, potatoes and sage. Cook 5 minutes, stirring frequently. Spray with cooking spray, if needed. Bring stock to a boil, then pour into vegetable mixture. Reduce heat to medi-um, and cook mixture 30 minutes, or until vegetables are tender. In food processor and in two batches, blend soup vegetables with squash, peeled garlic and yeast. Process to thick purée, return to saucepan and mix thoroughly. Combine miso and vermouth in small bowl, blending together with small wire whisk or fork. Add mixture to bisque, and simmer for 5 minutes. Do not boil.
Step by step:
1. Preheat oven to 400F. Spray baking sheet with oil.Spray cut surfaces of garlic with oil.
2. Place halves back together, and wrap each tightly in foil.
3. Bake until tender, about 40 minutes. Cool garlic in foil.
4. Place squash in single layer on baking sheet. Spray with olive oil.
5. Bake for 40 minutes, stirring occasionally.In 6-quart saucepan, heat oil over medium-high heat.
6. Add leeks, carrots, potatoes and sage. Cook 5 minutes, stirring frequently. Spray with cooking spray, if needed. Bring stock to a boil, then pour into vegetable mixture. Reduce heat to medi-um, and cook mixture 30 minutes, or until vegetables are tender. In food processor and in two batches, blend soup vegetables with squash, peeled garlic and yeast. Process to thick purée, return to saucepan and mix thoroughly.
7. Combine miso and vermouth in small bowl, blending together with small wire whisk or fork.
8. Add mixture to bisque, and simmer for 5 minutes. Do not boil.
Nutrition Information:
covered percent of daily need
