Butternut Bisque (vegan)

[Guest guest]

Butternut Bisque (vegan)

 

4 cups vegetable stock

1 small onion, chopped

1 carrot, diced

3 cups diced peeled butternut squash

1 sweet potato, peeled and diced

1/4 orange cut up

2 bay leaves

1 stick cinnamon

1/4 tsp. salt

 

In Dutch oven, bring stock, onion, carrot, squash, sweet potato, orange, bay

leaves, cinnamon stick and salt to boil. Reduce heat, cover and simmer until

vegetables are tender, about 20 minutes. Remove from heat; let stand for 1 hour.

Discard orange, bay leaves and cinnamon stick. In batches in blender, hand held

blender or food processor, purée soup until smooth; strain if desired.