BUTTERNUT SQUASH BISQUE (GF, VEGAN, PALEO)


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The soup lineup is just getting started and I’m featuring one of my absolute favorite ones with a my favorite fall veggie – butternut squash! I love this one so much because it comes with fresh tastes like squash and carrots but also warm tastes like sage and ginger. It’s creamy, hearty and just tastes like the classic kind of home cooking everyone craves during the colder months. Try it for the great taste and love it even more for the amazing health benefits of seasonal butternut squash.

Butternut Squash Bisque Ingredients

Onion & Garlic: The building blocks of pretty much any soup recipe is onion and garlic. They add a base of beautiful flavor to soup and perfectly caramelize in the pot to prepare it for the other ingredients. A sweet yellow onion is best for this soup.

Carrots & Celery: Adding carrots and celery to the butternut squash bisque adds extra nutrients and density to the soup. You won’t taste them really, so feel free to omit or use all carrots or all celery. If you’d like to leave both out, just use less broth as they help thicken the soup.

Apple Cider Vinegar: A little bit of apple cider vinegar brightens the butternut squash bisque and brings out more flavor. Also, if you’re using bone broth for the non-vegan option, adding apple cider vinegar actually helps release the nutrients from the bone broth by breaking down the collagen – so cool!

Butternut Squash: Butternut squash is of course the star of this recipe. It doesn’t matter if you choose to use pre-peeled, pre-cut butternut squash or do it yourself, but either way you’ll want to have it peeled and cut into cubes no bigger than ~1 inch so they can get soft enough to blend. I haven’t tried this one with canned butternut squash yet but it could still work.

Spices: The spices you’ll need for this recipe include salt, black pepper, ginger, thyme, sage and rosemary. I think I may have just listed all of my favorite spices! They are the backbone of the bisque and add such great flavor. You may want to adjust to add more salt or pepper based on your preference as you cook.

Vegetable Broth: The majority of the liquid for this soup comes from vegetable broth. You’ll use the broth to bring the soup to a boil and soften up the butternut squash so it can be easily blended. Feel free to use chicken broth as a substitute if you are not vegan or vegetarian – I love my Kettle & Fire chicken bone broth for this one (use my code JENN20 for a discount).

Coconut Milk: The creaminess in the butternut squash bisque comes from the coconut milk. For optimal creaminess you’ll want to use canned, full-fat coconut milk. Alternatively, you could opt for a can of coconut cream, which would result in an even thicker bisque-like soup. If needed, you can use coconut milk from a carton as well but it will be thinner.


How To Make Butternut Squash Bisque

Step One: Begin by heating the avocado oil in a large pot over medium-high heat. Add in the chopped onion and sauté for about five minutes, stirring every minute or so.

Step Two: Add in the minced garlic and chopped celery and carrots. Simmer until the onions are translucent and caramelizing, about 10-15 minutes, then mix in the apple cider vinegar and all of the spices.

Step Three: Allow the vegetable mix with the spices to cook for a few more minutes until the spices become aromatic, then add the peeled and cubed butternut squash to the pot.

Step Four: Cover the squash completely with the vegetable broth, using as much as you need to just cover all of it. Turn heat to high and bring the soup to a boil. Cover the pot and boil for 20 minutes.

Step Five: Once the squash is tender to a fork, the soup is ready to blend. Use an immersion blender directly in the pot or transfer the soup to a blender in batches and blend on high speed until completely smooth.

Step Six: Once the soup is fully blended, add in the can of coconut milk and reduce heat to low. Season to taste with additional salt and black pepper and serve immediately or store in the refrigerator for up to five days or freezer for up to a month.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


BUTTERNUT SQUASH BISQUE (GF, VEGAN, PALEO)

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

15

minutes
Cooking time

40

minutes
Diet

Gluten-Free, Grain-Free, Vegan, Paleo

The soup lineup is just getting started and I’m featuring one of my absolute favorite ones with a my favorite fall veggie – butternut squash! I love this one so much because it comes with fresh tastes like squash and carrots but also warm tastes like sage and ginger. It’s creamy, hearty and just tastes like the classic kind of home cooking everyone craves during the colder months. Try it for the great taste and love it even more for the amazing health benefits of seasonal butternut squash.

Ingredients

  • 4 tbsp avocado or olive oil

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 4 large carrots, peeled and chopped

  • 4 celery stalks, chopped

  • 3 tbsp apple cider vinegar

  • 2 lbs butternut squash, peeled and chopped into cubes

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp ground ginger

  • 1 tsp ground thyme

  • 1/2 tsp ground sage

  • 1/2 tsp rosemary

  • 36-48oz vegetable broth (can sub chicken broth)

  • 1 15oz can full-fat coconut milk

Directions

  • Begin by heating the avocado oil in a large pot over medium-high heat. Add in the chopped onion and sauté for about five minutes, stirring every minute or so.
  • Add in the minced garlic and chopped celery and carrots. Simmer until the onions are translucent and caramelizing, about 10-15 minutes, then mix in the apple cider vinegar and all of the spices.
  • Allow the vegetable mix with the spices to cook for a few more minutes until the spices become aromatic, then add the peeled and cubed butternut squash to the pot.
  • Cover the squash completely with the vegetable broth, using as much as you need to just cover all of it. Turn heat to high and bring the soup to a boil. Cover the pot and boil for 20 minutes.
  • Once the squash is tender to a fork, the soup is ready to blend. Use an immersion blender directly in the pot or transfer the soup to a blender in batches and blend on high speed until completely smooth.
  • Once the soup is fully blended, add in the can of coconut milk and reduce heat to low. Season to taste with additional salt and black pepper and serve immediately or store in the refrigerator for up to five days or freezer for up to a month.

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