Over 7 million Americans follow a vegetarian diet and over 1 million of those consider themselves vegans: They consume no animal products at all, according to a 2008 study published in Vegetarian Times magazine. This type of diet can be challenging and adherents are usually on the lookout for new recipes. Although bisque, a smooth, creamy soup, is usually seafood and milk-based, it is easy to adapt for the vegan diet. Butternut squash, with its nutty, pumpkin-like flavor, is a tasty seafood replacement in a winter bisque.
Add the olive oil to the saucepot and place it on the stove, set to medium. Allow the oil to heat.
Add onion, shallots, carrot, ginger and nutmeg, and saute 15 minutes, or until the onion begins to brown, stirring occasionally.
Add squash, stock and orange juice to the vegetables and bring to a boil. Reduce the heat and simmer 15 minutes, or until the squash is tender. Allow the mixture to cool for 10 minutes.
Pour 1/4 of the mixture into the blender and puree until the bisque is smooth. Puree the remaining bisque in batches.
Pour the bisque into a clean stock pot and reheat over medium-low.
Add milk and salt and pepper to taste. Stir and serve.