Vegan Butternut Carrot Bisque with Curried Pepita Brittle

Woah! We made soup! And oooomg is it easy and delicious and cozy.

It’s so good, I chose to have a bowl of it over the millions of baked goods I made over the weekend in preparation for the holiday festivities here on the blog for lunch yesterday.

Soup > Dessert almost never. But today? Soup > Dessert.

We had a non-veganized version of this soup for Thanksgiving a few weeks ago, and it seriously was my favorite part of the meal. Yes, even over the carbs. Simple ingredients, simple preparation, biiiig flavor. I was in love and knew I needed to make a vegan version for the blog asap.

And thus we have soup! And for this soup, I’m very thankful. Apparently the weather wizard has decided it’s officially December in Pittsburgh because dem temps are coooold right now. And while my chapped hands and lips aren’t too happy, my tummy is doing a happy dance because soup season is upon us!

This soup might just be the easiest soup you’ll ever make. Yes, seriously. It requires only three steps:

1. Roast the butternut squash. I love the flavor of butternut squash when it’s roasted, so I decided to do it here instead of sautéing it with all the other veggies. Yes, it adds an extra step, but it also adds tons of sweet, caramelized flavor that you just don’t get when sautéing. Plus it’s EASY. Place butternut on baking sheet, season with oil, salt, and pepper, and roast for 20 minutes. Done done done.

2. Sauté your other ingredients and add stock. Carrots and sweet onion are our other veg-o-choices here, and yum. You can definitely taste the carrot in the final product, and I love it paired with the bnut squash. You can also add stuff here like garlic and ginger (yummm), but it’s totally not necessary!

After your carrots and onion are slightly tender, you’ll add some cashews. I know. Weird, right? But stick with me. The original recipe calls for heavy cream. As a vegan alternative, cashews rock! They blend up nice and creamy after simmering in the veggie stalk to make this bisque more bisque-y.

3. Blend blend blend! I put the mixture in my high-powered blender and blended until almost smooth (I like a bit of texture here), but you could also use an immersion blender if you have one!

Okay, there is a fourth step, which is optional. But oh-so recommended:

4. Make Curried Pepita Brittle. I know this sounds a bit intimidating, but trust me. It makes this soup. It’s crunchy and sweet and caramelized. Plus the little pinch of curry powder adds a sweet-yet-savory note to the soup that makes me all kinds of happy. Another option is to sauté the pepitas with a bit of coconut oil and just toss them in curry powder and salt, but I think the brittle is the way to go here.

And that’s that! Vegan Butternut Carrot Bisque in 30 minutes!

Enjoy this creamy, dreamy love, friends!

Vegan Butternut Carrot Bisque with Curried Pepita Brittle

From Fooduzzi at https://www.fooduzzi.com/2017/12/vegan-butternut-carrot-bisque-with-curried-pepita-brittle/

https://www.fooduzzi.com/wp-content/uploads/2017/12/vegan-butternut-carrot-bisque-2.jpg

Prep: 5m

Cook: 30m

Yield: serves 3-4 people

Total: 0h 35m

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

You'll Need...

• The 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
• The Curried Pepita Brittle:
• 2 Tbsp. brown sugar
• 1/2 Tbsp. coconut oil
• 1/2 tsp. curry powder
• salt
• 1/4 cup pepitas

Directions

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!

Additional Notes

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

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