Roasted Butternut Bisque with Spiced Pumpkin Seeds
Recipe from Vegetarian Times

An easy way to puree this soup is to use a hand-held immersion blender.


Roasted Butternut Bisque with Spiced Pumpkin Seeds

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Servings: Serves 6
Related Categories: Dairy Free, Low Calorie, Low Fat, Soup, Vegan
 
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Ingredients
Spiced Pumpkin Seeds
  • 2/3  cup
    raw pumpkin seeds
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  • 1/4  teaspoon
    curry powder
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  • 1  teaspoon
    tamari soy sauce
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  •  
    Black pepper to taste
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Roasted Butternut Bisque
  • 2 
    medium-sized butternut squash (about 4-3/4 pounds total), halved lengthwise and seeded
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  • 2  tablespoons
    vegetable oil
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  • 2  cups
    thinly sliced onion
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  • 1  tablespoon
    light brown sugar
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  • 4  teaspoons
    minced ginger
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  • 2 
    cloves garlic, minced
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  • 6  cups
    vegetable stock
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  • 1  cup
    apple cider
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  •  
    Salt and black pepper to taste
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Directions
1.
To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop. Stir in curry, turn off heat and add tamari. Stir, season and set aside.
2.
Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
3.
To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet. Bake about 50 minutes, or until tender. When cool, use paring knife to remove peel. Cut squash into 2-inch pieces.
4.
Heat oil in large pot over medium heat. Add onion, brown sugar, ginger and garlic. Cover; cook, stirring often, until onion is tender, 15 minutes. Add squash, stock and cider. Simmer mixture; reduce heat to medium-low. Cook 10 minutes.
5.
Puree until smooth. Season, bring to a simmer, then ladle into bowls. Garnish with pumpkin seeds.
Nutrition information
Calories 190, Total Fat 12 g, Saturated Fat 1 g, Sodium 420 mg, Carbohydrate 20 g, Fiber 2 g, Protein 4 g, Sugars 9 g Percent Daily Values are based on a 2,000 calorie diet
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