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Vegan Butternut Carrot Bisque with Curried Pepita Brittle

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A simple, cozy bisque that’s creamy, full of flavor, and totally vegan! Don’t skip the crunchy and sweet curried pepita brittle!

Ingredients

SOUP:

  • 3 cups butternut squash cubes
  • 2 Tbsp. olive oil, divided
  • salt + pepper
  • 1 cup carrot chunks
  • 1/2 large sweet onion, roughly chopped
  • 1/2 cup raw cashews
  • 4 cups vegetable stock

CURRIED PEPITA BRITTLE:

  • 2 Tbsp. brown sugar
  • 1/2 Tbsp. coconut oil
  • 1/2 tsp. curry powder
  • salt
  • 1/4 cup pepitas

Instructions

  1. SOUP: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Add your butternut squash to the parchment paper, drizzle with 1 Tbsp. oil, and season with salt and pepper. Roast for 20 minutes, or until tender. You don’t want too much color on the squash.
  3. Meanwhile, preheat remaining 1 Tbsp. oil in a medium pot over medium heat. Once hot, add your carrots and onion, and season with a small pinch of salt and pepper. Sauté until the onion is translucent, 5-7 minutes. Add cashews, and sauté for another 2 minutes, and then add your stock. Add your roasted butternut squash, cover with a lid, and allow to simmer for 15 minutes, or until the carrots are tender.
  4. Carefully transfer to a high-powered blender*, cover the lid with a thick kitchen towel, and blend until your desired consistency. I like it mostly smooth with a bit of texture. Carefully taste and adjust seasoning.
  5. Serve immediately, or transfer to an air-tight container and store in the fridge.
  6. BRITTLE: Line a plate with a piece of parchment paper. Set aside. Melt brown sugar over medium heat in a medium pot, stirring constantly. When fully melted, add coconut oil, curry powder, and a pinch of salt, and then quickly add your pepitas and toss to coat.
  7. Pour your brittle on your prepared plate and allow to cool. Carefully break apart with the back of a wooden spoon and sprinkle on your soup when you’re ready to eat!

Notes

*You can also use an immersion blender if you have one!

Adapted from Allrecipes

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