Butternut Squash and Parsnip Bisque

Butternut Squash and Parsnip Bisque

From the Silk test kitchen

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Total Time
45 min

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  • 3 cups butternut squash cubes (1 small squash)
  • 3 medium parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 4 cups vegetable stock
  • 1 1/2 cups Silk Unsweetened Soy, Almond or Cashewmilk
  • 2 Tbsp tamari or soy sauce
  • 1/8 tsp nutmeg
  • Freshly ground white or black pepper to taste

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  • Butternut Squash and Parsnip Bisque

    Average: 5 (1 vote)


    Easy to make and so delicious.

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Butternut Squash and Parsnip Bisque


  • Combine the butternut squash, parsnips, onions, garlic and salt in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat.
  • Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
  • Add the Silk and tamari to the vegetables and broth.
  • In three separate batches, purée in a blender or food processor until smooth and creamy.
  • Add the nutmeg and season to taste with white or black pepper.