Butternut Bisque with Parsley Pistou

forksoverknives.com

Susan Hillaker

¼ cup raw pepitas or raw cashews

2 cups packed fresh flat-leaf parsley

2 tablespoons nutritional yeast

2 tablespoons white wine vinegar

3 cloves garlic, coarsely chopped

¼ teaspoon dried oregano, crushed

1 cup chopped onion

4 cloves garlic, minced

2 lb. butternut squash, peeled and cut into 1-inch cubes

4 cups low-sodium vegetable broth

2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)

1 cup unsweetened, unflavored plant-based milk

½ teaspoon dried thyme, crushed

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer