Butternut Squash-Sweet Potato Ginger Bisque

Butternut squash and sweet potatoes are both excellent sources of vitamin A, which is important for maintaining healthy vision and a strong immune system.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Butternut Squash-Sweet Potato Ginger Bisque

Cooking Method: Blending, Boiling Cuisine: American, Vegan, Vegetarian Courses: Gluten free, Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 1 cup Sweet Potato
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. Peel and chop the butternut squash, sweet potato, onion, garlic, and ginger.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion, garlic, and ginger to the pot and sauté until fragrant.
4. Add the chopped butternut squash and sweet potato to the pot and cook for 5 minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Stir in the coconut milk and season with salt and black pepper.
8. Simmer for an additional 5 minutes.
9. Serve hot and garnish with a sprinkle of black pepper.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 35g12%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.