Plant Based Butternut Ginger Bisque
By :Molly Patrick
Print Recipe
Votes: 6
Rating: 3.33
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Diet Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Carrot, Ginger
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 cup yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons Ginger peeled and chopped
  • 1 cup carrot chopped
  • 1 green apple chopped (discard the core and seeds)
  • 1 butternut squash peeled and chopped (about 4 cups)
  • 1 teaspoon salt
  • 2 cups Water
  • 1/4 cup parsley finely chopped
  • black pepper
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Diet Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Carrot, Ginger
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 cup yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons Ginger peeled and chopped
  • 1 cup carrot chopped
  • 1 green apple chopped (discard the core and seeds)
  • 1 butternut squash peeled and chopped (about 4 cups)
  • 1 teaspoon salt
  • 2 cups Water
  • 1/4 cup parsley finely chopped
  • black pepper
Votes: 6
Rating: 3.33
Rate this recipe!
Instructions
  1. Prep and measure out all of the ingredients before you start.
  2. Press the saute button on your Instant Pot and heat for 2 minutes. Add the onions and cook for 5 minutes, adding a splash of water when they start to stick or look dry.
  3. Add the garlic, ginger, carrot, apple, squash and salt and stir. Turn off the Instant Pot and add the water. Lock the lid into place, making sure the nozzle is in the sealing position.
  4. Use the manual setting and set the timer for 5 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the Instant Pot, take off the lid and allow to cool for about 15 minutes.
  5. In batches, blend the soup in your blender (or all in one go with a blender stick) until all of the soup is blended and it’s super creamy and smooth.
  6. Add the parsley and black pepper and stir. Enjoy!
Recipe Notes

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8 replies
  5. Yarngasm
    Yarngasm says:

    This is amazing! I used a splash of olive oil to sautee the onions, but kept everything else the same. Can’t wait to make this again!

  7. CarolH
    CarolH says:

    I cooked this according to the recipe, except the apple was yellow delicious. We really liked the soup! Since we’ve switched to a plant-based diet I thought I would miss the cream most butternut squash soups call for, but didn’t miss it at all in this recipe. Thanks, Molly!

  8. Onionald
    Onionald says:

    Tastes great! The recipe doesn’t mention oil to sauté the onions, so I added it. Next time, I plan to try this with more ginger and less garlic.

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