Butternut Squash Bisque Recipe Vegan and Delicious Ideas

As the crisp autumn breeze settles in and the leaves turn golden, there’s nothing quite like a warm bowl of butternut squash bisque to bring comfort and nourishment. This vegan butternut squash bisque recipe is a luscious blend of roasted butternut squash, aromatic spices, and creamy coconut milk, making it a perfect starter or a light meal.

Not only is it incredibly flavorful, but it also packs a punch of vitamins and antioxidants, ideal for boosting your immune system during the cooler months.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this bisque offers a rich, velvety texture without any dairy or animal products. Plus, it’s surprisingly easy to prepare with simple, wholesome ingredients that you can find at your local market.

Dive in and discover why this recipe is sure to become your fall favorite!

Why You’ll Love This Recipe

This vegan butternut squash bisque is a delicious harmony of sweet and savory flavors that satisfy your taste buds and warm your soul. Here’s why it stands out:

• Rich and Creamy Texture: Thanks to the coconut milk and pureed squash, the bisque is silky smooth without any heavy cream.
• Simple Ingredients: Made with pantry staples like onions, garlic, and vegetable broth, plus fresh butternut squash.
• Healthy and Nutritious: Loaded with vitamins A and C, fiber, and antioxidants that support overall health.
• Perfect for Meal Prep: Makes a large batch that reheats beautifully for quick lunches or dinners.
• Allergy-Friendly: Gluten-free, dairy-free, and vegan, catering to many dietary preferences.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish (optional)
• 1 tablespoon maple syrup (optional for added sweetness)

Equipment

• Large baking sheet for roasting the squash
• Large pot or Dutch oven for cooking the bisque
• Immersion blender or countertop blender for pureeing
• Sharp knife for chopping
• Cutting board
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel the squash, remove the seeds, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast the squash: Place the baking sheet in the oven and roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.
4. Meanwhile, sauté aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Add spices: Stir in the cinnamon, nutmeg, and smoked paprika, letting them toast gently for 1 minute to release their flavors.
6. Combine squash and broth: Add the roasted butternut squash to the pot along with the vegetable broth. Stir well and bring to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
7. Blend the bisque: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky.
8. Add coconut milk and sweetener: Stir in the coconut milk and maple syrup, if using. Return the pot to low heat and warm through, but do not boil.
9. Season to taste: Adjust salt and pepper as needed. If the bisque is too thick, add more vegetable broth or water to reach your desired consistency.
10. Serve and garnish: Ladle the bisque into bowls and garnish with fresh thyme or a drizzle of coconut milk for an elegant touch.

Tips & Variations

Roasting the butternut squash not only softens it but also enhances its natural sweetness, making your bisque richer and more flavorful.

• Make it Spicier: Add a pinch of cayenne pepper or chili flakes when sautéing the onions for a warming kick.
• Use Sweet Potatoes: Substitute half of the butternut squash with sweet potatoes for a slightly different flavor and creamier texture.
• Nut-Free Version: Use oat milk or almond milk instead of coconut milk if you prefer a lighter bisque.
• Thicken Naturally: Stir in cooked white beans or cashews before blending for a protein boost and thicker texture.
• Herb Swaps: Try garnishing with chopped parsley, chives, or sage instead of thyme for varied herbal notes.

Nutrition Facts

Serving Suggestions

This butternut squash bisque is wonderfully versatile and pairs well with a variety of dishes and sides:

• Crusty bread or garlic toast: Perfect for dipping and soaking up every last drop of your bisque.
• Fresh green salad: A crisp arugula or spinach salad with lemon vinaigrette complements the creamy soup.
• Roasted chickpeas: Add crunchy roasted chickpeas on top for a delightful texture contrast.
• Avocado toast: Serve alongside avocado toast topped with radishes and sprouts for a full, satisfying meal.
• For more vegan inspiration, check out my Lemon Ricotta Pasta With Arugula Recipe or the hearty Lion’S Mane Mushroom Crumble Recipes.

Conclusion

This vegan butternut squash bisque is more than just a soup—it’s a comforting embrace in a bowl that’s perfect for chilly days and cozy dinners. Its naturally sweet and creamy profile, enhanced by warming spices and rich coconut milk, makes it an instant crowd-pleaser.

The recipe’s simplicity and wholesome ingredients mean it’s easy to prepare and suitable for a wide range of diets.

Whether you’re serving it as an elegant starter or a nourishing lunch, this bisque will fill your kitchen with inviting aromas and your heart with warmth. Don’t forget to explore other delicious recipes like the Horse Cough Syrup Recipe for wellness boosts or the savory Instant Pot Rabbit Recipe for meat-eaters in your family.

Enjoy cooking and savor every spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Bisque Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan butternut squash bisque perfect for any season. This recipe is simple, dairy-free, and packed with flavor.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 pounds), peeled and cubed”, “1 tablespoon olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “4 cups vegetable broth”, “1 cup canned coconut milk”, “1 teaspoon ground cumin”, “1/2 teaspoon ground nutmeg”, “Salt and black pepper to taste”, “Fresh thyme for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with olive oil and spread on a baking sheet.”}, {“@type”: “HowToStep”, “text”: “Roast squash for 25 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “In a large pot, saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add roasted squash, vegetable broth, cumin, and nutmeg to the pot.”}, {“@type”: “HowToStep”, “text”: “Simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Use an immersion blender to puree the soup until smooth.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Heat through and serve garnished with fresh thyme.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “9 g”, “carbohydrateContent”: “22 g”}}