Here’s a recipe for Butternut Bisque with Parsley Pistou, a creamy, comforting vegan soup that’s perfect for cozy meals. The butter beans add richness to the butternut squash, while the parsley pistou brings a bright, herbaceous finish.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

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Ingredients

For the Butternut Bisque:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and diced (about 1 small squash)
• 1 can (15 oz) butter beans (lima beans), rinsed and drained
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy)
• ½ tsp ground nutmeg
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Parsley Pistou:

• 1 cup fresh parsley leaves, packed
• 1 small garlic clove
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

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Instructions

Step 1: Make the Butternut Bisque

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced butternut squash, butter beans, vegetable broth, nutmeg, and smoked paprika. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully.
5. Stir in the plant-based milk and season with salt and black pepper to taste. Keep warm over low heat.

Step 2: Make the Parsley Pistou

1. In a food processor or blender, combine parsley, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth but slightly textured. Adjust seasoning to taste.

Step 3: Serve the Bisque

1. Ladle the butternut bisque into bowls. Swirl a spoonful of parsley pistou into each bowl for a pop of flavor and color.
2. Garnish with a drizzle of olive oil, cracked black pepper, or toasted pumpkin seeds for extra texture.

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Tips & Variations:

• Make it spicier: Add a pinch of cayenne pepper or chili flakes to the soup.
• Nut-free option: Use sunflower seed butter or tahini in place of the pistou for a creamy garnish.
• Add protein: Serve with crispy roasted chickpeas on top for a satisfying crunch.
• Storage: Store leftover bisque in the fridge for up to 3 days or freeze for up to a month.

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This Butternut Bisque with Parsley Pistou is creamy, flavorful, and nourishing, perfect for chilly evenings.