• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Vegan
      • Entrees
      • Breakfast
      • Appetizers
      • Desserts
      • Drinks
      • Vegan Cooking Basics
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Butternut Squash Bisque with turmeric roasted garbanzos

January 16, 2019 by Rachel Carr 3 Comments

Soup is one of my favorite meals! I love making soup as well-it’s the type of dish that can be very complex or very very simple with equally delicious results. It’s also one of the easiest things to make without a recipe. “Winging it” while making soup is fun, I swear! This recipe is a healing blended vegetable soup-hydrating, easy to digest and quick to make.
Delicious butternut squash is full of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, (more than the amount available in a banana) and has a wonderful mildly sweet flavor. It cooks quickly and is easy to peel and cut as well.
If you love soup, check out these 6 cozy winter soups to have anytime!

Butternut Squash Bisque
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Creamy butternut squash bisque with turmeric roasted chickpeas and tahini is an easy and elegant dinner!
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
Butternut Squash Bisque
  • 1 tablespoon coconut oil
  • 1 cup celery, chopped
  • 1 cup carrot, peeled and chopped
  • 1 cup onion, peeled and chopped
  • 1 clove garlic, minced
  • 1 medium butternut squash, peeled, seeded and chopped
  • 4 cups water or vegetable stock
  • ½ teaspoon salt
  • 2 teaspoons za’atar (optional)
  • 1 tablespoon harissa paste (optional)
  • 1 tablespoon lemon juice
Turmeric & Black Pepper Roasted Chickpeas
  • 15 oz (about 2 cups or 1 can) chickpeas, canned or cooked
  • 1 tablespoon coconut oil
  • ¼ teaspoon sea salt
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
Instructions
For an Instant Pot
  1. For the soup, set your pot on "Sauté" and add the coconut oil, celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, za'atar, and harissa paste. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.
For stove top cooking
  1. For the soup, in a medium stock pot heat the coconut oil and add the celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, and za’atar. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.
  2. To make the Turmeric and Black Pepper Roasted Chickpeas, drain and rinse the chickpeas and transfer to a small mixing bowl. Toss with the coconut oil, sea salt, turmeric and black pepper. Spread onto a sheet pan and roast at 400 F for 20 minutes.
  3. To serve the soup, portion the hot soup into bowls and drizzle with tahini. Garnish with roasted chickpeas and chopped parsley.
3.5.3208

1

Filed Under: Appetizers, Entrees, Fall Recipes, Gluten Free, Paleo Vegan, Uncategorized, Winter Recipes

Previous Post: « Baked Sweet Potato Fries with lemon caper aioli
Next Post: Carrot & Bell Pepper Zinger Juice »

Reader Interactions

Comments

  1. Sandy

    January 10, 2021 at 2:43 pm

    Hi Rachel I have your book from the library and loving your recipes.
    I have just been looking at the Instant Ppt recipes on your site and wonder what the pressure cooking time is for the Butternut Bisque is please and if it would need quick or natural release. It just seems to just say to cook as if stove top after sauteeing. Don’t you recommend finishing it under pressure?
    All the best Sandy

    Reply
    • Rachel Carr

      January 10, 2021 at 7:54 pm

      There should be a soup button your Instant Pot that works great. Either natural or quick release is good.

      Reply
    • Rachel Carr

      January 14, 2021 at 5:13 am

      This recipe has InstantPot instructions, but doesn’t require pressure. It’s cooked on the sauté setting only.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (144)
  • Easy and Elegant Cauliflower Leek Soup (125)
  • Madras Lentils (74)
  • Portobello Wellington with pecans and sage (67)
  • Carrot & Bell Pepper Zinger Juice (58)
  • Beet Tartare (56)
  • Vegan Banana Coconut Cream Pie (41)
  • Raw Vegan Pumpkin Pie (39)
  • Chinese Eggplant in garlic sauce (29)
  • Cucumber Mojito (27)
  • Chickpea Stew with spinach, basmati rice and flatbread (24)
  • Raw Vegan Pumpkin Pie with hazelnuts and maple (24)

Copyright© 2021 · Website design by AlphaPix Infotech