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Plant Based Butternut Ginger Bisque (oil free)

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1 cup yellow onion 130g, diced
  • 4 garlic cloves minced
  • 2 teaspoons peeled and chopped ginger
  • 1 cup carrot 135g, chopped
  • 1 green apple discard the core and seeds, chopped
  • 1 butternut squash about 4 heaping cups / 630g, peeled and chopped
  • 1 teaspoon salt
  • 2 cups water 475ml
  • 1/4 cup parsley 5g, finely chopped
  • Black pepper

Stove Top Ingredients

  • 1 cup yellow onion 130g, diced
  • 4 garlic cloves minced
  • 2 teaspoons peeled and chopped ginger
  • 1 cup carrot 135g, chopped
  • 1 green apple discard the core and seeds, chopped
  • 1 butternut squash about 4 heaping cups / 630g, peeled and chopped
  • 1 teaspoon salt
  • 3 cups water 475ml
  • 1/4 cup parsley 5g, chopped
  • Black pepper

Instructions

Instant Pot Directions

  • Prep and measure out all of the ingredients before you start.
  • Press the saute button on your Instant Pot (IP) 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 IP 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 IP, 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.

Stove Top Directions

  • Prep and measure out all of the ingredients before you start.
  • Heat a large pot over medium heat for 2 minutes. Add the onion and saute for 5 minutes, stirring frequently and adding a splash of water when they start to stick or look dry. Add the garlic, ginger, carrot, apple, squash and salt and stir. Add the water, stir again and bring to a boil.
  • Place a lid on the pot at an angle, turn the heat down and simmer for 25-30 minutes, until the squash is soft, stirring a few times while it simmers. Turn off the heat and allow it 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.

Notes

Instant Pot and Stove Top Directions