Butternut Bisque with Cauliflower

1. 1

   Place steamer basket and 1/2 inch of water in medium saucepan.

2. 2

   Cover, and steam cauliflower 4 to 6 minutes, or until tender.

3. 3

   Set aside.

4. 4

   Meanwhile, puree squash, broth, flour, and thyme in blender or food processor until smooth.

5. 5

   Bring squash puree to a boil in saucepan.

6. 6

   Cover, reduce heat to medium-low, and simmer 10 minutes, whisking occasionally to prevent scorching.

7. 7

   Remove pan from heat, and stir in soy creamer.

8. 8

   Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through.

9. 9

   Season with salt and pepper, if desired.

10. 10

    Ladle soup into bowls, and top with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.