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    The Hangry Chickpea » Snacks & Sides » Vegan Butternut Squash Bisque

    Vegan Butternut Squash Bisque

    Published: Sep 24, 2019 · Modified: Jan 28, 2022 by Eliza

    Jump to Recipe·Print Recipe

    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.

    Creamy butternut squash bisque with a sprig of rosemary and drizzle of coconut milk.
    Grab your spoons, we're about to dive into this butternut squash bisque...

    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.

    Jump to:
    • Ingredients
    • Preparing butternut squash
    • Instructions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • Top tip
    • Vegan Butternut Squash Bisque
    • Make it with me!

    Ingredients

    Ingredients: butternut squash, apple (x2), onion, garlic, thyme, rosemary, coconut milk, salt, pepper, grapeseed oil
    Ingredients: butternut squash, apple (x2), onion, garlic, thyme, rosemary, coconut milk, salt, pepper, grapeseed oil
    • 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.

    butternut squash with lines across the top, middle, and bottom.
    Slice off the top and bottom, then separate the fat part from the skinny.

    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. 

    slightly translucent onions, starting to brown
    Sautéed onions are ready for apples!

    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).

    Diced apples in a pan with with sauteed onions
    Added apples (note onions are slightly more browned here - if you have time, caramelize them slowly on low heat)

    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.

    Onions and apples, plus roasted butternut squash, thyme, rosemary, garlic and water (or veggie broth).
    Onions and apples, plus roasted butternut squash, thyme, rosemary, garlic and water (or veggie broth).

    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. 

    Early stages of blending butternut squash bisque with immersion blender - still a little chunky
    Blending soup before adding coconut milk. Needs a few more minutes of blending to be a little smoother - this is a little chunky

    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.

    3 bowls of butternut squash bisque with sprig of rosemary and freshly ground black pepper.
    Which bowl of butternut squash bisque is yours?

    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.

    Frequently asked questions

    What do I serve with butternut squash bisque?

    This vegan butternut squash soup is amazing solo, but I highly recommend adding your carb of choice. My weakness? A french baguette, fresh out of the oven. Otherwise, wrap in foil and warm in the oven for 10-15 mins at 250 F. If you're really feeling naughty, pull out your favorite vegan butter and go to town!

    What else can I make with butternut squash?

    You could roast it as described above and enjoy as a decadent side dish, add to a salad or stew, make these savory butternut squash quesadillas or a velvety alfredo sauce. The sky is the limit!

    Is butternut squash bisque fancy enough for company?

    Absolutely. This velvety soup course pairs perfectly with some warm, crusty bread. Don't tell the crowd it's vegan, they'll never know!

    What is the proper ratio of baguette: bowl of butternut squash soup?

    In my humble opinion, the correct ratio of demi baguette: bowl of butternut squash soup is 1:1. We might have finished an entire baguette in 15 minutes the last time I made this...shhhh.

    What's a dairy free alternative to heavy cream?

    Canned coconut milk is the best substitute I've found for heavy cream. If you're not a fan of coconut flavor, don't worry, it isn't too prominent next to the other rich ingredients in this soup.

    What can I use instead of an immersion blender?

    You may use a regular blender filled to half capacity, or a food processor in a pinch.

    How do I prepare butternut squash cubes to roast?

    First, remove both ends with your chef's knife. Make sure your knife is sharp, as raw butternut squash can be difficult to cut through.

    The strongest part of your knife is closest to the handle, where the knife is widest - it's called the heel. Use the heel to cut through thick vegetables.

    Then, separate the bottom fatter part, from the skinnier top part. Remove skin using a vegetable peeler.

    Place bottom part on a flat edge and slide down the middle. Remove the seeds with a spoon, then dice both parts into 1 inch cubes.

    Toss with cooking oil (such as grapeseed), salt and pepper, and roast for 40-50 mins or until starting to brown slightly, flipping halfway through. A couple tips:

    Top tip

    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.

    Did you make this recipe? Leave us a review and star rating! We read them all...
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    butternut squash bisque with a sprig of rosemary and gentle coconut milk swirls

    Vegan Butternut Squash Bisque

    ★★★★★ 5 from 4 reviews
    • Author: The Hangry Chickpea
    • Prep Time: 10 mins
    • Cook Time: 50 mins
    • Total Time: 60 mins
    • Yield: 6 bowls 1x
    • Category: Vegan lunch & dinner
    • Method: Blending
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    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! 


    Ingredients

    Units Scale

    Shopping list: 

    • 1 butternut squash, peeled and cubed
    • 1 large onion, diced
    • 2 apples, diced
    • 2 T rosemary, chopped
    • 2 cloves garlic, minced
    • 1 can coconut milk (15 oz)
    • 4-6 cups vegetable broth

    Pantry supplies: 

    • 1 tsp salt
    • ½ tsp pepper
    • 1-2 T olive oil

    Instructions

    1. 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. 
    2. Meanwhile, dice onions and apple. Mince garlic. 
    3. 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.
    4. Bring to a boil, then remove from heat. 
    5. 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. 
    6. Serve with your favorite bread, and drizzle of coconut milk on top (optional)

    Keywords: butternut squash bisque, butternut squash soup, fall butternut squash recipes, butternut squash recipes, butternut squash

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Still hungry? Check out these recipes!

    • Vegan butternut squash nachos
    • Vegan butternut squash alfredo sauce
    • Easy vegan ramen noodles
    • Vegan couscous salad with butternut squash

    Make it with me!

    Vegan Butternut Squash Bisque
    « Vegan Cuban Guava Burger with Sweet Potato Fries
    New vegan recipes coming soon! »

    Reader Interactions

    Comments

    1. Erica C

      December 02, 2021 at 11:53 pm

      This soup should be in a restaurant. You’ve really created something special here - keep up the good work!

      ★★★★★

      Reply
      • The Hangry Chickpea

        December 03, 2021 at 1:15 am

        WOW you just made my day! I am so happy you love this soup, it's one of my favorites as well.

        Reply
    2. Erick Chiroles

      December 01, 2021 at 3:55 am

      Perfect for the fall season!!!

      ★★★★★

      Reply
      • The Hangry Chickpea

        December 01, 2021 at 12:43 pm

        It certainly is! Nothing like butternut squash, herbs and apples

        Reply
    3. Christian E Tulip

      October 09, 2021 at 8:36 pm

      I am making this soup tonight and I was curious if I needed to add that much vegetable broth since it wasn't mentioned in the recipe list. I am excited to try it!!

      Reply
      • The Hangry Chickpea

        October 10, 2021 at 12:30 pm

        Hi Christian - I've updated the ingredient list to reflect. The vegetable broth will help your soup blend. Start with 4 cups and add more if needed. You can always substitute with water if you don't have veg broth. Hope you love it as much as I do!

        Reply
        • Christian E Tulip

          October 10, 2021 at 1:13 pm

          The soup was "amazing" and I can honestly say it is now one of my favorite soup recipes. The apples and the rosemary really added something special, and the coconut milk at the end put it over the top. I "reluctantly" purchased some bread to go along with it, and I have to say it makes the perfect comfort food for a cold winter day. Have a great day, and keep posting great recipes.

          ★★★★★

          Reply
          • The Hangry Chickpea

            October 11, 2021 at 8:59 pm

            Aww thanks Christian, I am so happy you loved it! The bread definitely takes it to another level.

            Reply
    4. The Hangry Chickpea

      September 16, 2021 at 12:43 am

      obsessed with this comforting falls soup - seriously the best thing to come home to after a long day outside

      ★★★★★

      Reply

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