PP Best Butternut Bisque

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  6-8 servings
Prep Time:  30 minutes
Cook Time:  45 minutes
Total Time:  1 hr 15 minutes

INGREDIENTS

• 6 c cubed butternut squash (1” cubes)
• 4 c cauliflower florets
• ½ c chopped onion (from 1 small onion)
• 1 t Italian or all-purpose seasoning
• 2 apples, peeled and chopped
• 1 t ground cinnamon
• ¼ t ground ginger
• ¼ t sea salt
• 2 ½ c vegetable stock, divided, plus more as needed
• 2 T maple syrup, divided

DIRECTIONS

1. Fit steamer basket into a large pot with a tight-fitting lid.  Add 2” of cold water, then add the squash.  Cover, bring to a boil, and steam for 7 minutes.
2. Add the cauliflower and onion.  Sprinkle with the Italian or all-purpose seasoning and steam for 20 minutes more or until the squash and the cauliflower are both very soft.
3. Put the squash mixture in a large bowl.  Let cool for 15 minutes.
4. Add the apples, cinnamon, ginger, and salt and stir to coat.
5. Put half of the mixture in a blender.   Add 1 ¼ c vegetable stock and 1 T maple syrup and process until smooth.  Pour into a soup pot.
6. Put the second half of the squash mixture in the blender.  Add the remaining 1 ¼ cups vegetable stock and 1 T maple syrup, and process until smooth.  Add to the soup pot, and then stir the two batches together.  If the soup seems too thick, add more vegetable stock to taste.
7. Put the pot over medium low heat, cover, and simmer, stirring often, until heated through; about 10 minutes.  
8. To serve, ladle the soup into bowls.  

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
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