Meatless Monday Recipe : Cinnamon Corn Bisque

Okay so technically it’s not Monday but since we had a long holiday weekend I waited until today to post this.  My meatless Monday recipe for September is this creamy cinnamon corn bisque!  It’s the perfect soup to help you welcome in the Fall season.  A few weeks ago I had a similar corn bisque at a local restaurant.  It was ahhhmazing to say the least and I knew I wanted to recreate it at home.  This is my version of a cinnamon corn bisque, I added butternut squash to mine which only made this recipe even more delish!!  Check out the recipe:


Meatless Monday Recipe : Cinnamon Corn Bisque


  • 4 tbsp EVOO
  • 1/2 sweet onion
  • 2 garlic cloves minced
  • 1 carrot, shredded
  • 3 -4 ears of corn
  • 10 oz butternut squash
  • 3 cups vegetable broth
  • 1/4 tsp parsley
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • pepper to taste


Meatless Monday Recipe : Cinnamon Corn Bisque


  1. Chop your onion, garlic and carrot.  Add onion and carrot with some olive oil to pot on medium heat and sauté.   Once the onion starts to turn golden add your garlic and sauté for an additional minute or two.
  2. While onion is sautéing, roast corn and butternut squash for a few minutes on each side.  I did this on the grill (medium heat) but you can use the oven too.  Shell corn kernels and place in the food processor with the butternut squash.  Puree vegetables.
  3. Add corn and butternut squash along with the rest of the ingredients to the pot.  Turn heat down to low and allow to simmer for 15 – 20 minutes.  Stirring occasionally.
  4. Sprinkle with a pinch of cinnamon and enjoy!

*Note:  You may want to puree carrots for an even creamier bisque.  This can be done before or after cooking.


Meatless Monday Recipe : Cinnamon Corn Bisque

























1 Comment

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One response to “Meatless Monday Recipe : Cinnamon Corn Bisque

  1. Pingback: Holiday Recipe Roundup |

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