Vegan Butternut Squash Bisque

There's nothing that says "fall" like vegan butternut squash bisque. This is one of my go-to recipes as the weather cools down (yes, even in Florida we get some crisp days). I've been loving this simple soup recipe this fall, and hope you do too!

One bowl of comfort food for one, please. Let's dive in.

This easy butternut squash soup recipe is perfect for cooler weather. Have some leftover squash? Try this butternut squash hummus or make a butternut squash quesadilla.

Ingredients

• butternut squash, peeled and cubed. precut butternut squash works in a pinch, though you may need to dice into smaller pieces so it cooks evenly.
• large onion, diced
• sweet red apple (such as Gala or Honeycrisp), diced (note: granny smith apples are fine, but will result in a more tart flavor)
• rosemary, chopped
• garlic, minced
• canned coconut milk
• vegetable stock or broth (water works in a pinch)
• salt
• pepper
• olive oil

This butternut squash bisque features a classic fall combination of sweet apple, savory rosemary, and our favorite dynamic duo: onion and garlic. Coconut milk makes an extra creamy soup, and adds sweet and slightly cinnamon-y notes.

Finally, you may also add a pinch of sage, and top with pumpkin seeds if you feel so inclined.

Look for these simple ingredients at your regular grocery store. Nothing crazy here!

Preparing butternut squash

Before we dive into making a great bisque, we have to talk about butternut squash. If you've never used it before, it's a silkier, more savory version of a sweet potato. Butternut squash LOVES to be roasted, so that's what we're going to do.

To prepare, cut off both ends using your chef's knife, and then chop off the fat part from the skinny part. Then peel using a vegetable peeler.

Place the fat side on one of the edges you just sliced, and cut down the middle. Remove all the seeds using a spoon, then dice both sides into 1 in cubes. It's ok if there's a little bit of stringiness - that's the good stuff! Toss with a some cooking oil (I like grapeseed for its high smoking point), salt, pepper and herbs. Place on to rimmed baking sheet.

Bake at 350 for 20 mins. Then remove from the oven, flip with a spatula so the other sides can get nice and yummy, and then baking for another 20-30 mins, or until they start to lightly brown.

If you need a little extra help, check out this guide to roasted butternut squash cubes.

Instructions

First, prepare the butternut squash (see above).

Meanwhile, roughly chop onions and cube apple. It's ok to leave the peel on. Mince garlic. 

When the squash is ready, sauté chopped onion, apple, and a pinch of salt in 1 T olive oil on medium-high heat in a large saucepan until onions are a little past translucent (5-7 mins).

Now add garlic, rosemary, and another little pinch of salt. When you can smell the garlic (30-60 secs), add 6 cups of vegetable broth and roasted butternut squash to the large pot, and increase heat.

Bring to a boil, then remove from heat. 

Using an immersion blender (or a regular blender, just be careful transferring hot liquids), blend until smooth. Once smooth, stir in coconut milk. Taste, and add more salt/pepper if needed. 

If you don't have an immersion blender, carefully transfer the butternut squash soup to a blender and blend on low in batches if needed. Don't overload the blender - only fill to halfway maximum. There will be a lot of steam, so be careful when opening.

Finally, serve with your favorite bread, and drizzle of coconut milk on top (optional)

Substitutions & Variations

This vegan butternut squash bisque is naturally dairy-free, vegetarian, egg-free and gluten free.

• Use water instead of cooking oil to make it oil-free.
• Use oat milk instead of coconut milk if you have a coconut allergy. Keep in mind you may need to use less liquid, as oat milk is thinner than canned coconut milk.

Equipment

For this butternut squash bisque recipe, we'll need a couple pieces of equipment:

1. large saucepan or large soup pot (12 in diameter) for combining soup. I recommend something with taller edges, but enough surface area on the bottom for the onions to cook.
2. Immersion blender, food processor, or blender for pureeing soup. The immersion blender is my first choice given you don't have to transfer hot liquids, and they're relatively inexpensive. A blender will also work.
3. rimmed baking sheet for roasting butternut squash

If you're using an enameled pot (such as Le Creuset), take care that the blades of the blender do not touch the enamel coating. Try to keep the blades toward the middle of the pot.

Storage

Store vegan butternut squash soup in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave for 1-2 minutes, stirring every 30 seconds after 2 minutes.

Reheat on the stove on low heat for 5-10 minutes, stirring occasionally.

You may also freeze this butternut squash bisque. I recommend a microwave AND freezer safe bowl or container. To limit single use plastics, a silicon storage bag may also work.

FAQs

Top Tips

Take your time with this soup. Caramelization on the onions and light browning on the butternut squash all contribute to a richer and deeper flavor combination.

Vegan Butternut Squash Bisque

Angela Milnes

There's nothing that says "fall" like vegan butternut squash bisque. This is one of my go-to dishes as the weather cools down (yes, even in Florida we get some crisp days). I've been loving this simple butternut squash soup recipe, and hope you do too! 

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

0 minutes mins

Total Time 1 hour hr

Course Vegan lunch & dinner

Cuisine American

Servings 6 Servings

Calories 270 kcal

Ingredients

  

1x2x3x

• 1 Butternut Squash Peeled And Cubed
• 1 Large Onion Diced
• 2 Apples Diced
• 2 tablespoon Rosemary Chopped
• 2 Cloves Garlic Minced
• 15 Oz Coconut Milk Canned
• 4-6 Cups Vegetable Broth
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1-2 tablespoon Olive Oil

Instructions

 

• Preheat oven to 450 F. Meanwhile, peel and dice the butternut squash, removing the seeds. Toss with 1-2 T olive oil, chopped rosemary, a generous pinch of salt and smaller pinch of pepper. Spread cubes on baking sheet and roast for 40 mins, flipping halfway through. 
• Meanwhile, dice onions and apple. Mince garlic. 
• When the squash is ready, sauté onions, apple, and a pinch of salt in 1 T olive oil on medium heat until onions are a little past translucent (5-7 mins). Add garlic, rosemary, and another little pinch of salt. When you can smell the garlic (30-60 secs), add 6 cups of vegetable broth and roasted butternut squash.
• Bring to a boil, then remove from heat. 
• Using an immersion blender (or a regular blender, just be careful transferring hot liquids), blend until smooth. Once smooth, stir in coconut milk. Taste, and add more salt/pepper if needed. 
• Serve with your favorite bread, and drizzle of coconut milk on top (optional)

Notes

Storage

Store vegan butternut squash soup in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave for 1-2 minutes, stirring every 30 seconds after 2 minutes.

Reheat on the stove on low heat for 5-10 minutes, stirring occasionally.

You may also freeze this butternut squash bisque. I recommend a microwave AND freezer-safe bowl or container. To limit single-use plastics, a silicon storage bag may also work.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1031mgPotassium: 710mgFiber: 5gSugar: 11gVitamin A: 13676IUVitamin C: 32mgCalcium: 93mgIron: 4mg

Keyword butternut squash, butternut squash bisque, butternut squash recipes, butternut squash soup, fall butternut squash recipes

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