Exploits of a Vegan Wannabe

Over the weekend we were given a handful of butternut squash that had been grown by my niece and nephew. They are in elementary school and have a voracious appetite for growing veggies (love that). Because I know how lovingly this squash had been cared for, I felt it was my obligation and honor to create an easy to replicate, soul satisfying meal that would translate the veggie love through your spoon.

Roasted Winter Veggie Bisque with Garlicky Gouda Croutons

By: S. Duquet

Bisque Ingredients

*The trick to roasting these veggies is to cut them approx the same size. No bigger than a one inch cube.

6 C diced butternut squash

1.5 C peeled and diced sweet potato

1 Red pepper cut into 1 inch pieces

1 Shallot cut in half

6 Cloves of garlic cut in half

2  Granny Smith apples cubed

1 Whole hot pepper (I only used this for roasting. I took it out before blending the soup)

20 Grinds of black pepper

1/2 Tsp sea salt

3 Tbsp olive oil

15.5 oz can of White Northern beans drained

4 C veg broth ( I used Not Chick’n cubes and water)

Croutons

3 C bread cubes (one inch)

3 Tbsp olive il

1/4 C Sheese Gouda cheese (I am going to review this cheese in great detail tomorrow but know that it is AMAZING!)

1 Tsp garlic powder

Sea salt and ground black pepper to taste

Make It Happen

~Preheat oven to 400 degrees

~Place all of the bisque ingredients except for the beans and broth into a bowl and toss to coat.

~Spread evenly in a single layer on a pan covered in foil.

~Roast for 45 minutes, stirring periodically to prevent burning

~While the veggies  are roasting, put the broth and the drained beans in a large stock pot and  simmer

~At this point I also made my croutons so they would be ready when the soup was done

Rock Out Your Croutons

~Cut your bread into one inch cubes (we used a beautiful crusty loaf that was day old and on sale)

~Put bread and remaining crouton ingredients in a bowl and toss to coat

~Spread evenly in a single layer on a pan lined with foil.

~Cook in the oven with the roasting veggies until golden brown

Back To The Soup

~When the roasting veggies are tender, carefully add them to the stock pot with the broth and beans

~Using your hand blender, food processor or blender, blend the soup until incredibly smooth. If you use a blender or processor, be very careful and blend in small batches.

~Garnish with your garlicky, Gouda croutons and feel the love. This recipe makes enough croutons for quite a few servings,  or two very hungry, crouton lovin girls.

Announcing Our First Winner

Thank you for making this giveaway such an amazing success.  I appreciate your comments, sharing of Exploits and unrivaled enthusiasm of all things edible and vegan.

On the first day of Vegan Joy,  Exploits gave to me a very cool vegan T.

Congratulations Elisabeth of Czech Vegan in America. You are our first winner in the 12 Days of Vegan Joy.

Have a delicious day.

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