Gluten free, dairy free, grain free, vegan!
Another fall stable you can whip up in 30 minutes. Super simple to make with only 7 ingredients, unless you like the pecans as garnish, which I highly recommend. Serve it as a starter or main meal on a cold day. This will make about 3-4 servings. If you need to make it for a crowd or want to freeze it for a quick meal, simply double the recipe.
Ingredients
- 300g butternut squash
- 100g carrots
- 50g fennel
- 375ml of vegetable broth
- 3 Tbsp coconut whip cream
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- salt to taste
Directions
- Cut up butternut squash into cubes.
- Cut carrots and fennel in medium size pieces.
- Works great if you put the butternut, carrots, fennel, and broth in the instant pot for 20 min. If you don’t have an instant pot just cook it in a stove pot till tender.
- When cooked, pour into a mixer, I prefer a Vitamix on medium high. Once mixed add salt to taste, cinnamon, coconut whip cream, and maple syrup. Mix again till all is very smooth.
- It’s ready to serve!
Garnish with parsley and roasted pecans and some extra cream.
Quick way to roast pecans. Use a pan with coconut oil, coconut sugar, and break pecans in smaller pieces. Roast till oil and sugar is nicely coated on the pecans.
Yes, you can buy coconut whip cream now from Nature’s charm, which makes this bisque super creamy and delicious. Hope you enjoy it as much as I do.
