Creamy Butternut Squash Bisque With Thyme And Parmesan

A naturally creamy butternut squash bisque made with autumn spices. It can easily be made vegan, is gluten-free, and healthy for you too.

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INGREDIENTS

Step-by-step instructions!

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Cook the onion, garlic and thyme in the olive oil until the onion has softened, about 5 minutes.

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Add the vegetable stock, bring to a simmer and cook until the squash is tender – about 30 minutes.

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Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.

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Using a hand blender, puree the soup into a creamy, smooth consistency.

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If you’d like to skip the step of preparing the butternut squash, I recommend buying pre-cut squash.

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