Servings 6
Total time 45min

Butternut Squash and Parsnip Bisque

  • Dairy Free Dairy-free
  • Vegan Vegan



  1. 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.
  2. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
  3. Add the Silk and tamari to the vegetables and broth.
  4. In three separate batches, purée in a blender or food processor until smooth and creamy.
  5. Add the nutmeg and season to taste with white or black pepper.