Name: Plant Based Butternut Ginger Bisque
Prep time: 5 min
Cook time: 10 min
Yield: 4-6 servings
Cuisine: Modern
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

Plant Based Butternut Ginger Bisque

By :Molly Patrick

6_whole_food_plant_based_butternut_squash_ginger_bisque_vertical_shot

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

Instructions

Prep and measure out all of the ingredients before you start.
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.
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.
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.
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.
Add the parsley and black pepper and stir. Enjoy!

Recipe Notes

http://cleanfooddirtygirl.com/

Molly Patrick

A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn't have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing. Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too! You can join Molly's community through her Facebook group "Clean Food Dirty Girl" and her email on her blog!