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Akasha's Butternut Squash & Parsnip Bisque with Spiced Pumpkin Seeds

Ingredients

3 cups chopped butternut squash cubes (approx. 1 small squash)
3 medium parsnips, peeled and chopped
1 medium onion, chopped
1 clove garlic, minced
1-teaspoon kosher salt
1 quart vegetable stock, aseptically packaged or canned
1&1/2 cups Silk Unsweetened Soymilk
2 tablespoons tamari or soy sauce
1/8 teaspoon freshly grated or ground nutmeg
Freshly ground white or black pepper to taste
Spiced Pumpkin Seeds, see below

Instructions

Combine the butternut squash, parsnips, onions and garlic in a soup pot and add the vegetable stock. Bring the stock to a boil over medium-high heat. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.

Add the Silk® Soymilk and tamari to the vegetables and broth. In three separate batches, puree in a blender until smooth and creamy. Add the nutmeg and season to taste with white or black pepper. Garnish with Spiced Pumpkin Seeds

Spiced Pumpkin Seeds
2/3 cup raw pumpkin seeds
1/4-teaspoon curry powder
1-teaspoon tamari or soy sauce
Freshly ground black pepper

Cook pumpkin seeds in a heavy nonstick sauté pan over medium high heat, stirring constantly for about 5 minutes. Once they begin to brown and pop, add the curry powder, turn off heat and add tamari. Stir evenly to coat and season with black pepper.

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association