Tomato & Butternut Bisque

Tomato & Butternut Bisque from Carrie on Vegan | www.carrieonvegan.com

Good morning and hope you’re having a great start to your week. I had some fun this past weekend, visiting my local farm stand and going on a hike I’ve never done before:

Weekend collage.

Cat Update:

I didn’t blog yesterday because I needed to take my cat, Xena, to the vet for her dental procedure, but I got a call mid-morning that she was being “uncooperative” and the sedative the vet gave her actually made her more agitated, so I rushed right over to take her home. This might have been a feline version of an April Fool’s trick, but we’ve rescheduled the surgery and hopefully it will go better next time. Until then, she is getting lots of snuggles and extra attention to make up for the bad day yesterday:

Xena looking cute.

Ginger-Mint Combination:

The fresh mint I got at the farm stand has been lasting forever. I love the combination of mint and ginger and have been putting both of them in my morning green smoothie:

Ginger and mint in my morning green smoothie.

I had an upset stomach yesterday morning because I was concerned about my fur-baby, so I made some fresh ginger-mint tea by just smashing the mint into a teapot with chopped ginger. It just needs to steep for about 5 minutes:

Homemade ginger-mint tea

I thought the cat mug was appropriate:

Ginger-mint tea in a cat mug.

I definitely think both the mint and ginger were helpful to calm my nerves. Since I still have a ton of mint left, I am wondering what other dishes I could make with this combo?

Fresh mint and ginger.

Tomato & Butternut Bisque:

Speaking of soups, I wanted something quick and easy last night for dinner, so I threw some ingredients in my slow-cooker after lunch yesterday and it ended up being a really delicious meal:

Tomato & Butternut Bisque.

The ingredients were simple: jarred tomatoes, butternut squash, beans, mushrooms, onion, herbs, and coconut milk. It started like this:

Tomato & Butternut Bisque in the slow-cooker.

Five hours later on high, I had this:

Tomato & Butternut Bisque all up close and personal.

The fresh lime juice gave it a kick of flavor and the coconut was very mild. The texture of the squash and the mushrooms was great, and it really did taste more like tomatoes than anything else. The squash, of course, made it sweet and hearty.

Here is the recipe:

Tomato & Butternut Bisque
 
Feel free to substitute a can of "light" coconut milk for the full-fat version. Also, be sure to rinse and drain you beans well if you are using canned beans.
Author:
Recipe type: Soup
Ingredients
  • 1 medium red or white onion
  • 2 pounds butternut squash (about one medium squash)
  • 7 ounces shiitake mushrooms
  • 25 ounces jarred crushed tomatoes (I use Eden brand)
  • 3 cups cooked cannellini beans
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon dried oregano
  • 2 tablespoons no-salt seasoning (I use the Kirkland brand)
  • 1 teaspoon dried garlic
  • 13 ½ ounces canned coconut milk (full fat or "light")
  • ½ cup fresh basil
  • 2 limes
Instructions
  1. Chop onion and peel and slice the butternut squash into large chunks. Slice mushrooms.
  2. Add onion, butternut squash, jarred crushed tomatoes, mushrooms, beans, low-sodium vegetable broth, oregano, no-salt seasoning, and dried garlic, to the pot of a large slow-cooker. Cook on high for 5 hours or low for 8 hours.
  3. About 15-30 minutes before servings, chop the basil and stir into the pot, along with the coconut milk. Replace the lid, turn the heat off, and let the pot sit for about 15 minutes.
  4. Squeeze juice from the limes and stir into the soup just before serving.

Not a bad “no-cook” dinner, and I have tons of leftovers:

Tomato-Butternut Bisque.

Although I have learned to love my pressure cooker, I think the slow-cooker is my favorite appliance, after my high-speed blender, of course. :)

Conclusion:

There is one more day left to enter my Mountain Rose Herb giveaway, by the way, I’ll be randomly selecting a winner tomorrow morning. Enter here. I won’t be blogging again until this Friday, but you can keep in touch with me on FacebookTwitterPinterest, or Instagram, and don’t forget to check out my recipe app, Vegan Delish, on the iTunes store.

Have a great rest of your week!

Comments

  1. says

    OMG! Weird! Yesterday and Today I blogged about having to take Riley into the vet for a dental procedure, too! I’m still waiting to hear and it’s all I can think about!

    • says

      I really hope your fur-baby is okay, Jennifer! There is nothing more stressful than worrying about a loved companion animal and I’m sending you all kinds of warm wishes.

      • says

        Thanks so much! Just heard back! He’s doing well! They had to remove two teeth tho! Eeek! I will do a follow up blog post about it tomorrow. I hope you cat is ok! Any word on when they might try it again? You cat is gorgeous btw!

  2. says

    I love mint – it is just so refreshing, isn’t it?

    If you have a lot of Mint, I was always partial to minty peas when I studied in England. I’m sure that their recipes will include copious amounts of butter and fat, but a simple, healthy recipe would be: relatively easy to figure out. The key is to have them mashed, not blended (a mistake I made the first time I made them)

    Jamie Oliver has a recipe which uses Oil and Butter – though water can easily be substituted for the oil, and the butter is entirely unnecessary.
    http://www.foodnetwork.com/recipes/jamie-oliver/minty-mushy-peas-recipe/index.html

    Or, if you’d like to add a few more ingredients, Dr. Fuhrman includes a Minted Pea soup in Eat for Health which someone has graciously copied down to the web
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1938097

    Mint is such a delight – I am hoping to come across some during my next Farmers Market Visit.

    Enjoy!

  3. Diane says

    I enjoyed the mint in the Shamrock Smoothie recipe that I pulled from Dr Fuhrman’s recipe list around St Patrick’s Day. It was different for me and quite good, I thought. Blend 6 ounces spinach, 4 medjool dates, 1/2 cup non-dairy milk, 6 large mint leaves, and 1 teaspoon vanilla extract in a high powered blender until smooth. Cut 2 large frozen bananas into several pieces; add bananas to mixture and blend until smooth. Add up to another 1/2 cup non-dairy milk until desired consistency is reached. I just threw all the ingredients in the blender and blended until smooth then slurped away!

  4. says

    Hey Carrie,

    That hike looks gorgeous. Where is it?
    As I was reading your blog I wondered what the world would be like if we all got love like your kitty when we’d had not such a bright day!

    Butternut squash in coconut milk is one of my favourite comfort foods. I have not paired shitakes with it though..I bet they add such a good dimension in texture. I will be sure to add a handful next time. thanks Carrie. I love reading your blog.

  5. says

    Carrie ~
    Your kitty is beautiful! And she sat so still for the photo. I get the camera close to my cat and he freaks out!

    The last time I bought mint I put it in a jar of water. It’s now got roots and is growing new leaves right there in the window sill. I was reminded that when I grew it in my garden it sort of took over. Containment is a good idea with mint.

    And I love the Shamrock Smoothie that was mentioned too. I’ve made it several times as I *was* a fan of a certain fast-food restaurant’s Shamrock Shake.

  6. Robyn :) says

    Your kitty is so beautiful. She must have read about Scout on my blog because the little stinker got out of his dental procedure, too!! They managed to shave his leg to draw blood, but could not get enough to determine of he could have anesthesia. he did not get a sedative. Next time, though, I have one to give him before we go!!

    I love tomato bisque soup so I am excited to try yours :)

  7. says

    Your kitty is so beautiful! As is your site… great photos and I too am a nutritarian. Just started up my own blog a few months ago. It’s so rewarding and fun! Your story is quite inspiring. Well done to you!!

    xo,
    Helyn

  8. says

    Oh dear, your poor kitty. Hopefully it works out with the next appointment.
    Mmmmm I love ginger and I love mint, haven’t really tried putting the two together. I think I will try the combo in my smoothie this morning as I have both.
    I’m not sure what else to do with both – but the mint could be used in a great tabbouleh.
    The tomato butternut bisque looks divine!

  9. Stacey says

    I have the soup in my crockpot right now and it smells delicious! It says it makes 8 servings. How large is each serving?

  10. says

    The soup looks amazing and the tea sounds like something I need today with my tummy! I have two fur babies in addition to my two human kids :) I understand the extra snuggles they need. They are my blogging buddies :) They often get jealous when the laptop is on my lap and not them :) But we quickly resolve that :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Really looking forward to seeing what you bring to the party this week! It starts Thursday evening!

    Cindy from vegetarianmamma.com

  11. Paula Jo says

    We just had our Punky’s dental cleaning procdure three weeks ago (and his first time having it done) here in Sonoma County. We stayed with him until he was given a shot that was extremely sedative to him (just short of putting him out), then they took him to the surgical room for the procedure. I can only advise that you insist on staying with him until you can see that whatever they are giving him does what it is supposed to do – relax him, not agitate him. I can’t image them not allowing you to do that, but if they don’t pack up Xena and take her to another vet. We are advocates for the health of our pet.

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