Butternut Squash and Parsnip Bisque

By Greywolf

Ingredients

• 3 cups butternut squash cubes (approx 1 small squash
• 3 medium parsnips, peeled and chopped
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tsp salt
• 4 cups vegetable stock
• 1 1/2 cups Silk unsweetened soy or almond beverage
• 2 Tbsp tamari or soy sauce
• 1/8 tsp nutmeg
• Freshly ground black or white pepper to taste

Preparation

Step 1

1. Combine the butternut squash, parsnips, onions, garlic and salt in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat.

2. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.

3. Add the Silk and tamari to the vegetables and broth.

4. In three separate batches, puree in a blender or food processor until smooth and creamy.

5. Add the nutmeg and season to taste with the pepper.