Total time 45min
Butternut Squash and Parsnip Bisque
- Combine the butternut squash, parsnips, onions, garlic and salt in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat.
- Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
- Add the Silk and tamari to the vegetables and broth.
- In three separate batches, purée in a blender or food processor until smooth and creamy.
- Add the nutmeg and season to taste with white or black pepper.