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Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

This flavorful bisque will fill your home with an inviting holiday aroma.  You can use any type of winter squash in this recipe. A favorite combination is hubbard squash, acorn squash, and butternut squash. Some winter squashes require a longer cooking time, so be sure to check tenderness with a fork.
Makes Six 1-Cup Servings
Preparation Time: 30 minutes
Cook Time: 50 minutes


    • 4½ cups peeled, seeded, and cubed winter squash
    • 1 cup chopped onion
    • 3¼ cups vegetable broth
    • 2 garlic cloves, minced
    • 1 teaspoon ground cardamom
    • 1/2 teaspoons ground cumin
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 teaspoon salt
    • 3/4 cup dairy-free sour cream, to garnish (optional)


1. Preheat the oven to 375°F.

2. Place squash in a baking dish and bake for 30 minutes, or until tender. Set aside.

3. In a large stockpot, saute the onion in 1/4 cup broth over medium heat until translucent, about 3 minutes. Add garlic, cardamom, cumin, nutmeg, cayenne, and salt. Saute for 2 to 3 minutes. Put in the cooked squash. Add the remaining 3 cups broth.

4. Puree the soup in batches in a food processor or blender until smooth.

5. Return soup to pot and bring to a boil. Turn down to simmer, partially cover pot, and simmer for 10 minutes or until heated thoroughly.

6. If using, garnish the top of each bowl of soup with 2 tablespoons dairy-free sour cream.

Per Serving (1/6 of recipe): 158 calories; 0.3 g fat; 0.1 g saturated fat; 4.5% calories from fat; 0 mg cholesterol; 1.3 g protein; 14.3 g carbohydrate; 6.2 g sugar; 1.8 g fiber; 908 mg sodium; 53 mg calcium; 1 mg iron; 15 5 mg vitamin C; 4298 mcg beta-carotene; 1.2 mg vitamin E



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