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–+ servings

Carrot, Squash, and Bean Bisque

A creamy, filling bisque made with roasted butternut squash, carrots, and garbanzo beans. This hearty dish is packed with flavor and protein, making it perfect as a complete meal.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Measuring spoons and cups
  • Knife and cutting board
  • Immersion or countertop blender

Ingredients

  • 1 tablespoon 15 ml peanut oil
  • 2 cloves garlic grated
  • 1 1/3 cups 144 g grated carrot (about 2 large carrots)
  • 3 cups 705 ml water
  • 3 pounds 1.4 kg butternut squash, roasted and cubed (see page 83 for roasting instructions)
  • 2 tablespoons 30 ml mirin or white wine
  • 2 tablespoons 42 g white miso
  • 2 tablespoons 30 ml tamari
  • 1 tablespoon 15 ml seasoned rice vinegar
  • 1 tablespoon 15 ml toasted sesame oil
  • 1 tablespoon 6 g grated gingerroot
  • 1 cup 164 g cooked garbanzo beans, drained and rinsed

Instructions

  • In a large saucepan, heat the peanut oil over medium-high heat.
  • Add the grated garlic and carrots, cooking for 2 to 3 minutes or until the garlic is fragrant.
  • Stir often.
  • Stir in the water and roasted butternut squash cubes.
  • Bring the mixture to a boil.
  • Lower the heat to medium and cook uncovered for 5 minutes.
  • In a small bowl, whisk together the mirin, white miso, tamari, rice vinegar, toasted sesame oil, and grated ginger.
  • Lower the heat to a simmer and stir in the mirin mixture, followed by the cooked garbanzo beans.
  • Cover with a lid and simmer for 15 minutes.
  • Using an immersion or countertop blender, purée the soup until smooth.
  • Serve hot, garnished with optional kale chips (page 111).

Notes & Wine Advice

Serving Tip:

Serve with a side of Kale Chips (see page 111) for added crunch and flavor.

Wine Advice:

Pair with a light Pinot Noir or a Chardonnay to complement the rich and creamy texture of the bisque.

Nutrition values

Calories: 250 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 8 g | Sugar: 9 g
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Course; Main Course / Soup
Cuisine; United States
Diets; Dairy-Free / Gluten-Free / Vegan