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Recipe of the Week

Oct. 23, 2011

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Neal's Blog
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Pair this soup with a simple, tasty side of risotto and a wide variety of fresh vegetables. View recipe >>

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Food for Life Instructor, Emily Webber

This week's recipe is from one our very own Food for Life instructors, Emily Webber. Emily is based in Sacramento, CA. For more of Emily's delicious, plant-based recipes, visit her website.

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Bisques at conventional restaurants often contain seafood and dairy. However, great plant-based options for dishes like this can be found in veg-friendly restaurants across the country and on our website. Learn more about dining out >>

Spiced Butternut Squash and Almond Milk Bisque

Spiced Butternut Squash and Almond Milk Bisque

This soup is surprisingly quick and easy to make and full of vitamins and antioxidants, especially beta-carotene which helps to protect the cells in the body from free radical damage and strengthen the immune system. It is the perfect soup for the autumn season as many types of squash are available this time of year.

Ingredients

Makes about 6 servings

1 large sweet onion, diced
4 small or 3 large cloves of garlic, minced
1 small butternut squash, peeled, seeded and diced (about 4 cups)
1 sweet potato or yam, peeled and diced (about 2 cups)
3 medium carrots, peeled and diced (about 1 1/2 cups)
2 parsnips, peeled and diced (about 1 cup)
1 teaspoon poultry seasoning
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 quart (32 ounces) low-sodium vegetable stock
1 1/2 cup unsweetened nondairy milk (soy, almond or rice)
1-2 teaspoons sea salt (or to taste)
Freshly ground black pepper

Optional garnishes: Minced fresh chives, croutons made from raisin toast and/or a dash of freshly grated cinnamon or nutmeg.

Directions

In a large Dutch oven, sauté onion in 2 tablespoons of water over medium heat until slightly golden, soft and translucent. Add more water, 2 tablespoons at a time to prevent sticking. Add garlic and cook for another minute. Do not let garlic brown.

Add squash, sweet potato, carrots, parsnips, poultry seasoning, pumpkin pie spice, cinnamon, allspice, ground ginger and vegetable stock, increase heat to high and cover. When pot begins to boil, reduce heat to a simmer and cook for 20 minutes or until vegetables are tender.

Puree soup in batches in a blender or with an immersion blender.

Stir in nondairy milk, sea salt and freshly ground black pepper, warming through and adjusting seasonings to taste. If you prefer bisque a little thinner, simply thin out with a little water.

Garnish with options above and serve.

Nutrition Information | Per serving (1/6 recipe):

calories: 156; fat: 1.2 g; saturated fat: 0.2 g; calories from fat: 6.4%; cholesterol: 0 mg; protein: 4.7 g; carbohydrates: 35 g; sugar: 14.1 g; fiber: 5.7 g; sodium: 566 mg; calcium: 172 mg; iron: 2.1 mg; vitamin C: 30 mg; beta-carotene: 11761 mcg; vitamin E: 2.5 mg

Recipe by Food for Life instructor, Emily Webber

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org