Squash, sweet potato & apple bisque

A delicious vegan soup with a bright orange color, earthy sweetness from the squash, sweet potatoes, apples, and aromatic thyme – it’s a real winter warmer for body and soul, even on cold days.

Squash, sweet potato & apple bisque

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Squash, sweet potato & apple bisque

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Print Recipe

Servings

4

Servings

4

Ingredients

• 20 ml rapeseed oil
• 1 small onion diced
• 1-2 apples peeled, cored and diced
• 200 g squash Hokkaido or butternut
• 200 g sweet potato peeled and diced
• 350 ml vegetable stock
• 150 ml apple juice
• 1-2 sprigs thyme
• 1/2 tsp cinnamon
• 100 ml oat or soy cooking cream
• 1-2 tsp roasted pumpkin seeds to garnish

Servings:

Units:MetrischImperial

Ingredients 20 ml rapeseed oil 1 small onion diced 1-2 apples peeled, cored and diced 200 g squash Hokkaido or butternut 200 g sweet potato peeled and diced 350 ml vegetable stock 150 ml apple juice 1-2 sprigs thyme 1/2 tsp cinnamon 100 ml oat or soy cooking cream 1-2 tsp roasted pumpkin seeds to garnish Servings: Units:MetrischImperial

Instructions

1. In a pot over a medium heat, sauté the onion and apple in rapeseed oil until the onions are translucent. Add the squash, sweet potato, vegetable stock, apple juice, thyme, and cinnamon and simmer for 10–15 minutes.
2. Once the ingredients have softened, purée the mixture with an immersion blender until smooth. Add as much oat or soy cream as you like to achieve your desired color and consistency.
3. Garnish with roasted pumpkin seeds and serve.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.