Butternut Squash Bisque

A Sweet Pea Chef

Butternut Squash Bisque

The PERFECT cozy Winter soup!  This vegetarian roasted butternut squash bisque recipe is super easy to make and tastes lusciously delicious.  Plus it’s clean eating, gluten-free, paleo, and easily converted to be vegan.

So I LOVE this roasted butternut squash bisque recipe right here.

And let me tell you why.

One: It’s lusciously delicious and super duper easy.  (And, when I say easy, I mean that the most difficult thing you have to do is cut the squash in half.  For realz.)

Two: Roasting the butternut squash adds a TON of flavor.  (If you don’t know how to roast butternut squash, just keep reading below.  It’s also — wait for it — easy to do.)

Three: I get to enjoy a thick, creamy, rich bisque, all the while knowing it’s actually GOOD for me.

Four: This soup gives you all the feels.  Prepare yourself for a cozy dinner!

A word on the ground nutmeg as a garnish.  The nutmeg is EVERYTHING so please don’t forget to top it off with a light sprinkle of nutmeg.  Trust me on this one!

What is Butternut Squash Bisque?

First thing’s first: what the heck is a bisque, anyways?  Am I right?  Well, for the most part, a bisque usually means it’s a rich, creamy soup that typically is made with shellfish, most commonly lobster <— YUM.

So, is there lobster in this roasted butternut squash recipe??  No, sorry.  I use the title of bisque to indicate that it’s much thicker than your typical soup, meaning there isn’t a broth to the soup, it’s a thick…well….bisque-like texture.  Feel me?

What really makes this soup a bisque is adding in a cream at the end to finish it and make it even creamier.  Hopefully, that all makes sense.

How to Roast Butternut Squash

So, how do you roast a butternut squash to make this creamy butternut squash bisque?  I’m so glad you asked!  Here are the steps for how to roast butternut squash:

Heat your oven to 350 degrees F.

Carefully slice the butternut squash in half through the stem.

Remove the seeds and membranes using a spoon. It’s okay if some of the membrane remains.

Line a rimmed baking sheet with tin foil or parchment paper and place the squash, cut-side down, on the sheet.

Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash.

Remove from the oven and allow to cool.

Once cool enough to touch, scoop out the flesh of the squash using a spoon and discard the skin.

How To Make Butternut Squash Vegan (and Non-Dairy)

If you’re wanting to make butternut squash soup vegan, the good news it it’s very easy to do.  This bisque recipe is practically vegan, except for the cream that I add at the end.

Instead, to make it vegan, simply replace the cream with unsweetened almond milk or full fat coconut milk.  The almond milk will not make it quite as thick as the coconut milk, but both are good options.

Can This Butternut Squash Bisque Be Frozen?

If you’re wanting to freeze this soup to enjoy at a later time, the good news is it freezes very well.  Hooray!  Here are some tips for how to freeze it like a pro:

Cool It Down First: Putting hot soup right into the freezer can thaw your already-frozen food by bringing up the temperature. Make sure to allow your soup to come closer to room temperature before placing into the freezer.  You can do this by placing it in the fridge or dividing it into smaller portions which will cool down quicker. Portion It Out Before Freezing: Yes, soup is made in a large batch, but it doesn’t have to be frozen that way.  Turn your soup into convenient grab-and-go meals by freezing it in individual servings. I use these quart-size freezer bags or freezer-safe glass containers to freeze soups.  Keep in mind the soup will expand as it freezes so allow for space when freezing. Hold the Dairy: Dairy tends to separate and become grainy when frozen and reheated. If you can leave it out of the soup ahead of time, it’s best.  To remember how much to add when it’s time to reheat, you can write on the bag ahead of time.  You can easily follow all the steps of this recipe and then add the dairy once it’s time to reheat. Freeze Flat First: If using a freezer bag to store your soup, freeze flat on a sheet pan and then stack the frozen, flat soups to save space.

Butternut Squash Recipes

Butternut squash is the BEST.  Did you know you can use butternut squash puree in anything that calls for pumpkin puree?  So awesome.  Here are some other great butternut recipes to try:

Butternut Squash Instant Pot ChiliHealthy Mac and CheeseButternut Squash WafflesButternut Squash Puree

It’s so creamy and delicious and versatile!

Butternut Squash Bisque

More Easy Healthy Soup Recipes

Looking for more healthy fall and winter soups, I’ve got you covered!  Here are my faves:

roasted acorn squash soupeasy creamy of  broccoli soupslow cooker chicken tortillacream of tomatominestronecrock pot chicken enchilada souplight baked potato soupslow cooker split pea soup

You could also check out my 10 most popular healthy soup recipes from the blog in this post.  So many soups, so little time!

Butternut Squash Bisque

This roasted butternut squash bisque recipe is super easy to make and tastes lusciously delicious.  This butternut squash soup is clean eating, gluten-free, and paleo, and can easily be converted to be vegan, dairy-free as well.  Perfect for a cozy Fall or Winter dinner!

3 tbsp olive oil, (divided) 1 butternut squash 1/2 yellow onion, (diced) 2 carrots, (diced) 3 cups vegetable broth 1/2 tsp sea salt 1/4 tsp ground black pepper 1/8 tsp ground nutmeg, (plus more for garnish) 1/2 cup organic half and half ((can subs full fat coconut milk if vegan))

Heat oven to 350 degrees. Cut the squash in half and remove the seeds using a spoon. It’s okay if some of the membrane remains (since it will be difficult to get it all out). Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool. Once cool, scoop out the flesh of the squash using a spoon and discard the skin. In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.

Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.

Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the cream. Heat mixture until hot, but not to a boil. Add salt and/or pepper to taste as needed.

For garnish, drizzle 1-2 tbsp. cream and a dash of nutmeg, if desired.

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