Nothing quite like a warm vegetable bisque on a cool evening. This flavor palate is reminiscent of rich autumn, but simply smooth enough for any time of the year. Bonus? Plenty of protein!

This bisque is what I refer to as “cheat night cooking” because even though I do put in some effort on my part to include “raw” foods, I’m utilizing canned beans (instead of soaking and cooking my own) and a brand of vegan, organic butternut squash soup as a base instead of making my own base the way I did for my Pumpkin Puree Soup recipe. All the same! Balling on a budget in check, this is hardly expensive.

The easy grocery list is a few cups of dried red lentils, two zucchini (medium length), one can of cannellini beans, one can of garbanzo beans, a medium size can of sweet potatoes (drained, drained, and drained again! We don’t want all that sugar!), and of course the soup base.

If you cannot find this brand around you in your local grocers, Amazon is once more the key to finding darn near anything and having it delivered to your door; the Pacific brand does put out quite a few amazing products I’d recommend (such as their vegetable broth). I will say, not all of their products are vegan so do your research! I got a vegan “creamy butternut squash soup” which is different from THEIR Pacific brand of “butternut bisque”. This is what you’re looking for:

Without further ado, your recipe, ladies and gentlemen:  Happy Snacking!

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Harvest Bisque

Gluten free, creamy, hearty. Fall spice everything.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

• 2 cups dried red lentils
• 1 can cannellini beans
• 1 can garbanzo beans
• 2 medium zucchini
• 1 can sweet potatoes medium
• 1 container Pacific Creamy Butternut Squash soup
• 1/2 tsp cinnamon
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• salt and pepper (to taste)

Instructions

1. Put your 2 cups of lentils and 3 cups of water into your pot. 
   Dice zucchini into bite-size pieces, and add into lentils mixture with all spices. Add about 1/2 cup water or enough to lightly cover all zucchini and lentils. Bring to a boil, then reduce to simmer for about 15 minutes to allow lentils and zucchini to cook.

2. Open your canned beans, and rinse thoroughly. Open sweet potatoes and likewise empty out sugar water. Use a spoon to loosely stab at potatoes in can until they become morsel-size bits. 

3. When the lentils and zucchini are done cooking, add in your sweet potatoes, all of your butternut bisque, and stir together well to combine. Let everything blend and simmer together on Warm-Low for about 10-15 minutes, stirring occasionally until everything is finely mixed and even. Allow to cool for about 5 minutes after turning off the heat, then serve.