Butternut Bisque with Cauliflower
- 2 cups coarsely chopped cauliflower florets (4 oz.)
- 1 10-oz. pkg. frozen diced butternut squash, thawed (1 1/2 cups)
- 1 cup low-sodium vegetable broth
- 1 Tbs. all-purpose flour
- 1/4 tsp. dried thyme
- 1 1/2 cups soy creamer
- 1 1/2 cups frozen corn kernels, thawed
- 2 green onions, white and pale green parts thinly sliced
- Place steamer basket and 1/2 inch of water in medium saucepan.
- Cover, and steam cauliflower 4 to 6 minutes, or until tender.
- Set aside.
- Meanwhile, puree squash, broth, flour, and thyme in blender or food processor until smooth.
- Bring squash puree to a boil in saucepan.
- Cover, reduce heat to medium-low, and simmer 10 minutes, whisking occasionally to prevent scorching.
- Remove pan from heat, and stir in soy creamer.
- Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through.
- Season with salt and pepper, if desired.
- Ladle soup into bowls, and top with green onions.
cauliflower, butternut squash, vegetable broth, flour, thyme, soy creamer, corn kernels, green onions
Taken from www.vegetariantimes.com/recipe/butternut-bisque-with-cauliflower/ (may not work)