Skinny Butternut Squash and Red Pepper Bisque is a creamy soup filled with smokey flavors from roasted butternut squash, red peppers, and tomatoes.
It’s delicious and an absolute comfort food in every bite. This recipe is vegan and glutenfree.
Who’s ready for some super easy and yummy Skinny Butternut Squash and Red Pepper Bisque cause that’s my recipe for this weekend nosh.
It’s been raining on and off this entire week (here in California) and I’ve been feeling so sad looking at all those grumpy-grey clouds, lifeless trees.
And with rain forecasted for the entire week ahead, I really needed something warm, comforting and colorful.
Working from home does give you the advantage that you can snuggle up in your fav blankie, sit in jammies the whole day and go about doing your business but rainy week+work from home is not fun at all.
So, to drive away some of those winter blues, I’m having few of my friends come over and we all are going to work from my home.
(I’m not sure about the work part but I can guarantee there’s going to be whole to of chitter-chatter 😉 ).
So, before the girls arrive, I’m planning the menu and on top of my list is this Skinny Butternut Squash and Red Pepper Bisque along with garlic bread and my fav lemon yogurt cake.
Now, I was thinking of a mixed vegetable chili but the girls really love bisque and bisque it is.
Now, for anyone who’s not familiar with the term ‘Bisque’ (don’t worry, I was too as growing up, we knew only soup or creamy soup…no bisque).
It’s a french, cream based smooth soup usually made with seafood, however, we do have a vegetarian version of them too like tomato, pumpkin, squash or peppers.
I’ve been making bisques since 5-6 years now and one thing that I’ve learned is that you need to be patient with it.
You can definitely make one in 15 minutes too but for a rustic, flavorful version, there is no shortcuts and no rush.
To make this gorgeous – creamy bisque with flavor in every spoonful:
You NEED to Follow These Steps:
1. Roast the vegetables in the oven for 30-45 minutes.
2. Cook the roasted vegetables and seasoning.
3. Puree the cooked mix, add cream (Cream has to be at room temperature)
4. Simmer for 10 more minutes.
5. Serve Fresh.
It’s not tough to make a bisque but it does require some time for that perfect flavor.
I usually make them a day before and keep it in the fridge and next day simmer for another 10-15 minutes which makes the bisque extra creamy and rich with flavors.
For this particular version, I’m simply decorating with coconut cream (pour in a ziplock and decorate like icing) and some fresh cilantro.
However, you can use nuts, meats or any other topping of choice.
As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
Enjoy the warm Skinny Butternut Squash and Red Pepper Bisque with your loved ones.
Until Next Time ~ XoXo