Butternut Tomato Bisque

Butternut Tomato Bisque
Prep time
Cook time
Total time
You have to use all fresh ingredients to get the right taste.
Recipe type: Soup
Cuisine: Vegetarian
Serves: 8
  • 4 medium tomatoes chopped (approximately 5 cups)
  • 2 cups cubed butternut squash
  • 1 leek sliced thin (white and pale green parts only) or 4 scallions
  • 1 tbsp white miso (available at most asian markets)
  • ½ tsp tumeric
  • 1 tsp salt
  • 1 can evaporated milk
  • 2 tsp ghee (clarified butter) or olive oil
  • fresh ground pepper and a dash of hot sauce to garnish
  1. Heat the oil in a ceramic covered cast-iron pot (works best) or other stewpot
  2. Add salt and tumeric
  3. Saute the leek or scallions until transparent
  4. Add the tomatoes and cook down for 10-15 minutes on medium-high heat
  5. add butternut squash, miso and 6 cups water (chicken stock is optional but not necessary if the ingredients are fresh)
  6. Cover, reduce heat to medium low and cook down for one hour
  7. Using an immersion blender or in batches with a regular blender, blend until smooth. If you are a purist, pass through a strainer and return to pot.
  8. Add the can of milk, turn off heat and stir.

Saute the leeks or scallions

cook down the tomatoes

Add the butternut squash

Garnish with fresh ground pepper and a dash of hot sauce. Shown here with Avocado Corn Muffins.

Close up of the muffins. Click image for recipe.

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