butternut squash bisque

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! 

Vegan Butternut Squash Bisque

butternut squash,

onion,

apples, diced

T rosemary, chopped

garlic,

coconut milk (15 oz)

vegetable broth

salt

tsp pepper

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)

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

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.

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

Butternut Squash Bisque is a rich, but healthy vegetarian fall soup that is sweet and creamy with just a touch of heat.

Butternut Squash Bisque

butternut squash

butter

onion

carrot (chopped)

celery (chopped)

jalapeno pepper (seeds removed, chopped)

garlic

apple

broth

ginger

heavy cream

Salt and pepper (to taste)

Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.

In a large stockpot or Dutch oven, melt butter over medium-high heat.

Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.

Add apple, squash, broth, and ground ginger. Stir to combine.

Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.

Blend soup with an immersion blender until smooth. Be careful of splatter!

Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necesary. But do NOT bring to a boil (your cream will curdle!).

https://content.jwplatform.com/videos/L6mjOIOM.mp4

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Top 2 butternut squash bisque recipes from across the web

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Vegan Butternut Squash Bisque

Butternut Squash Bisque

The most viewed butternut squash bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine