Vegan Lemongrass and Ginger Butternut Bisque Recipe – The Beet

When you're in the mood to switch up your go-to butternut squash soup or give it a boost of flavor, try this lemongrass and ginger butternut bisque recipe created by famous musician Moby, who is also a longtime vegan and owner of LA's popular vegan restaurant, The Little Pine.
This soup recipe was originally created by testing out combinations of different flavors, a kind of gastronomic science that excites any foodie or chef. The fragrant taste of lemongrass mixed with the acidic taste of ginger, and the savory and sweet taste of butternut leaves you with a fresh, delicious umami aftertaste, a restaurant-quality dish made in your home.
This year-round dish calls for fresh, natural plant-based ingredients including vegetable broth, coconut yogurt, and coconut milk which gives the soup a creamy texture, without eclipsing the light, refreshing bite from lemongrass and herbs that makes this dish appropriate to serve during the hottest summer days or coldest days of the winter.
Recipe Developer: Moby from The Little Pine Cookbook: Modern Plant-Based Comfort
Time: 1 hour 15 minutes
Serves 4
From THE LITTLE PINE COOKBOOK: Modern Plant-Based Comfort by Moby, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 by Moby Entertainment, Inc.
Nutritionals
Calories 426 | Total Fat 31.5g | Saturated 21.6g | Sodium 678mg | Total Carbohydrate 36.7g | Dietary Fiber 7.6g | Total Sugars 8.3g | Protein 7.2g | Calcium 143mg | Iron 4mg | Potassium 1100mg |
 

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