Golden Squash And Carrot Bisque

This Golden Squash and Carrot Bisque is a testament to the beauty of simple ingredients. The natural sweetness of summer squash and carrots melds perfectly with savory chicken broth, creating a soup that is both light and deeply satisfying. The addition of evaporated milk lends a luxurious, velvety texture that coats the palate, while fresh parsley adds a bright, herbal finish. It is the ideal comfort food for chilly evenings, yet light enough for a warm lunch. This recipe is straightforward, requiring minimal prep time, making it a perfect candidate for weeknight dinners or meal prep. Serve it crusty bread for a complete, home-style experience that feels like a warm hug in a bowl.

Cooking Method: Baking, Boiling, Microwave, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 19.5

Dietary: Gluten-free

Description

This Golden Squash and Carrot Bisque is a testament to the beauty of simple ingredients. The natural sweetness of summer squash and carrots melds perfectly with savory chicken broth, creating a soup that is both light and deeply satisfying. The addition of evaporated milk lends a luxurious, velvety texture that coats the palate, while fresh parsley adds a bright, herbal finish. It is the ideal comfort food for chilly evenings, yet light enough for a warm lunch. This recipe is straightforward, requiring minimal prep time, making it a perfect candidate for weeknight dinners or meal prep. Serve it crusty bread for a complete, home-style experience that feels like a warm hug in a bowl.

Ingredients

3 Med. yellow summer squash,
2 Med. carrots, sliced
1 Med. onion, chopped
13.75 chicken broth (1 can)
0.5 Salt
13 evaporated milk (1 can)
2 snipped parsley

Directions

1
In a 2-quart saucepan, combine the sliced summer squash, carrots, chopped onion, chicken broth, and salt.
2
Bring the mixture to a boil over medium-high heat.
3
Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the carrots are just tender.
4
Carefully transfer half of the vegetable mixture into a blender container or food processor.
5
Cover and blend until the mixture is completely smooth.
6
Pour the blended mixture into a serving bowl and repeat the process with the remaining vegetables.
7
Stir the evaporated milk into the blended soup until fully incorporated.
8
Cover and chill in the refrigerator until ready to serve.
9
Sprinkle with snipped parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 19.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.9g4%
Sugars 2.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Microwave Method: For a quicker preparation, combine the squash, carrots, onion, and salt in a 2-quart microwave-safe casserole. Cover with waxed paper and microwave on high for about 15 minutes, stirring once, until vegetables are tender. Blend half the vegetables with half the broth, then the remaining half, before stirring in the evaporated milk. Chill and garnish with parsley.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat to prevent the milk from curdling.

Vegan Variation: To make this recipe vegan, substitute the chicken broth with vegetable broth and use a plant-based evaporated milk alternative, such as coconut milk or soy evaporated milk.

Serving Suggestion: This bisque pairs wonderfully with crusty artisan bread, a simple green salad, or grilled cheese sandwiches for a hearty meal.

Keywords: bisque, carrot, squash, soup, vegan, vegetarian, comfort food, autumn, winter, healthy, easy, creamy, vegetable soup, blended soup, dinner, lunch, meal prep, vegetarian recipe, seasonal, warm, savory

Read it online: https://www.chefs-mate.com/recipe/golden-squash-and-carrot-bisque/