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|By :Molly Patrick|
|Browse Category||Soups, Stews & Broths|
|Duration||less than 15 min|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Butternut Squash, Carrot, Ginger|
|Prep Time||5 minutes|
|Cook Time||10 minutes|
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
We found this to be very bland.
Very nice bisque. Used really fresh ginger and garlic and love the taste.
Simple and easy to make. I added my own seasonings like curry, garam masala and extra ginger.
I liked the taste…. left out the apples and added more spice
This is amazing! I used a splash of olive oil to sautee the onions, but kept everything else the same. Can’t wait to make this again!