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.
- butternut squash, peeled and cubed
- large onion, diced
- sweet red apple (such as Gala or Honeycrisp), diced
- rosemary, chopped
- garlic, minced
- canned coconut milk
- vegetable broth (water works in a pinch)
- 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 our bisque extra creamy, and adds sweet and slightly cinnamon-y notes.
Finally, you may also add a pinch of sage if you feel so inclined.
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.
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.
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 onions, apple, and a pinch of salt in 1 T olive oil on medium heat in a medium 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.
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 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.
For this butternut squash bisque recipe, we'll need a couple pieces of equipment:
- Medium saucepan or large 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.
- 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.
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.
Store butternut squash soup in a sealed 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
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!
Absolutely. This velvety soup course pairs perfectly with some warm, crusty bread. Don't tell the crowd it's vegan, they'll never know!
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.
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.
You may use a regular blender filled to half capacity, or a food processor in a pinch.
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:
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.Print
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!
- 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
- 1 tsp salt
- ½ tsp pepper
- 1-2 T olive oil
- 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)
Keywords: butternut squash bisque, butternut squash soup, fall butternut squash recipes, butternut squash recipes, butternut squash
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