Curried Butternut Squash Bisque with Cashew Cream (Vegan)

You can never have too many side dish recipes, so give Curried Butternut Squash Bisque with Cashew Cream (Vegan) a try. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 76 calories, 2g of protein, and 1g of fat per serving. A mixture of olive oil, onion, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Healthy Delicious. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 82%, this dish is amazing. If you like this recipe, you might also like recipes such as Curried Butternut Squash Bisque with Cashew Cream (Vegan), Curried Butternut Squash Bisque, and Curried Butternut Squash Bisque.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 400F.Cut the squash in half, length-wise, and scoop out the seeds. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble. Remove from the oven and let cool. Peel away the skin.Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth.Serve topped with cashew cream and chopped parsley. Soak the cashews in 1 cup of water for at least 30 minutes. Drain. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.

 

Step by step:

1. Heat the oven to 400F.

2. Cut the squash in half, length-wise, and scoop out the seeds.

3. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble.

4. Remove from the oven and let cool. Peel away the skin.

5. Heat the olive oil in a soup pot.

6. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute.

7. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through.

8. Transfer to a blender and blend until smooth.

9. Serve topped with cashew cream and chopped parsley. Soak the cashews in 1 cup of water for at least 30 minutes.

10. Drain.

11. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.

Nutrition Information:

covered percent of daily need