Yellow Squash, Carrot Bisque recipe vegan

[Guest guest]

Yellow Squash, Carrot Bisque

 

1 tsp. extra virgin olive oil

2 medium white onions, peeled and diced

2 lbs. yellow squash, chopped

1 lb. carrots, peeled and shredded

1/2 cup white wine

1 quart water

1 tsp. dried marjoram

1/2 tsp. salt

2 cups soy milk

 

Heat the olive oil in a stock pot over medium heat. Place the onions in the pot

and cook until translucent. Stir frequently and do not allow to brown. Add the

squash, carrots and wine and cook for about 5 minutes stirring frequently. Add

the water and white wine. Increase heat to high. Bring to a boil for about 2

minutes and then reduce the heat to medium-low and allow the vegetables to

simmer. Cook until the carrots are tender (about 25 to 30 minutes). Use a stick

blender to puree or puree in a blender in two to three cup batches adding part

of the marjoram and salt to each batch. Allow the soup to cool and then add the

milk and stir to blend well. Chill at least 3 hours.

May be served hot or cold. Serves 8.

 

 

[Guest guest]

A " duh " question. Yellow squash...can you clarify that for me...like is it

" summer squash, " " butternut squash " or what...sorry. But the recipe sounds

good since I am a " blender soup " nut. And I can use a stock instead of the

water? Right? Thank be to the powers there is no celery in this.

linda

 

" AJ " <coolcook

 

Yellow Squash, Carrot Bisque

 

1 tsp. extra virgin olive oil

2 medium white onions, peeled and diced

2 lbs. yellow squash, chopped

1 lb. carrots, peeled and shredded

1/2 cup white wine

1 quart water

1 tsp. dried marjoram

1/2 tsp. salt

2 cups soy milk

 

Heat the olive oil in a stock pot over medium heat. Place the onions in the

pot and cook until translucent. Stir frequently and do not allow to brown.

Add the squash, carrots and wine and cook for about 5 minutes stirring

frequently. Add the water and white wine. Increase heat to high. Bring to a

boil for about 2 minutes and then reduce the heat to medium-low and allow

the vegetables to simmer. Cook until the carrots are tender (about 25 to 30

minutes). Use a stick blender to puree or puree in a blender in two to three

cup batches adding part of the marjoram and salt to each batch. Allow the

soup to cool and then add the milk and stir to blend well. Chill at least 3

hours.

May be served hot or cold. Serves 8.