Best Vegan Soup! Easy Plant-Based Roasted Butternut Squash Bisque "en Croute" - Holiday Side Dish!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

💰Cheaper: phyllo dough

Phyllo dough is often more affordable and can create a crispy texture.

Peel the butternut squash and chop it into about half-inch cubes.

Roast the squash on a baking sheet at 400°F for about 35 minutes.

Add onion, garlic, and celery to the baking sheet to roast with the squash.

In a Dutch oven, heat 2 tablespoons of olive oil.

Add about 1/3 cup of tomato paste to the oil and toast for a couple of minutes until fragrant.

Stir in 2 tablespoons of all-purpose flour and cook for about a minute to remove the raw flavor.

Slowly add 4 cups of vegetable broth to the mixture, stirring to avoid lumps.

Add the roasted squash, onion, garlic, and celery to the pot.

Bring the mixture to a simmer and blend with an immersion blender until smooth.

Add 1/2 cup of brandy to the pot and stir.

Stir in 1 cup of coconut milk and bring to a simmer again.

Taste the soup for seasoning and adjust as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens