Today for Meatless Monday, I made a bisque! Although, I guess we cannot properly call this a bisque, as it is not French and it contains no seafood, which is what–I think–classifies something as a bisque. Oh, also, of course, there is no cream.
(Now you’re saying to yourself, “Susan, you may as well just call this a soup. That’s what it is: a soup. You can’t go around calling things bisque when they are in fact, soup.”)
To which I would point out that we vegans take lots of liberties with what we call things. Like “vegan scrambled eggs,” or “vegan chicken patties,” or “vegan cheese.” You know what I mean.
I’m calling this a bisque, because part of the recipe’s butternut squash is cooked, puréed and returned to the pot, allowing for a creamy soup base. That’s why. Also, I enjoy saying “black bean bisque.”
Say along with me: “black bean bisque!”
Say: “butternut squash and black bean bisque!”
Isn’t that fun?
(No, I have NOT been drinking.)
- ¼ cup water
- 1 cup chopped onions
- 1 butternut squash, peeled, seeded and cubed
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes (or more to taste)4 cups vegetable broth
- 1 tablespoon fresh, grated ginger
- 1 tablespoon fresh lemon zest
- ½ lemon, juiced
- 2 cans low-sodium black beans, drained and rinsed
- 1 cup pearl-sized couscous, uncooked
- Heat a large soup pot over medium heat. Add the water to the pot. Add onion and cook for 4 minutes, stirring occasionally. Add the cubed butternut squash and tomato paste and cook for 1 minute.
- Add cumin, cinnamon, and pepper to pan. Stir and combine; then add the vegetable stock. Bring to a boil. Reduce heat, and simmer 8 minutes.
- Remove half of the onion, squash, stock mixture, transferring it to a high-speed blender or food processor. Blend until smooth and return the blended portion to the soup pot.
- Add the ginger, lemon zest, lemon juice allow everything to return to a simmer.
- Add the black beans and uncooked couscous. Cook for 12 minutes or until the couscous is tender.
What happens if you store leftovers in the refrigerator overnight? Well, exactly what you see in the photo. The squash and couscous absorb excess soup liquids, leaving you with a chowder, not so much a bisque.
You call it whatever you want: a soup, a bisque, a chowder. Just don’t call me late to dinner!