This easy, Creamy Butternut Squash Bisque recipe is made with roasted fresh butternut squash and coconut milk for a light, delicious, and dairy free fall or winter soup recipe the whole family will love!

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A Delicious Dairy Free Butternut Squash Bisque recipe!

This tasty butternut squash bisque recipe is the perfect creamy hot soup on a cold day, and is full of fall flavor!

An easy butternut bisque recipe, this soup calls for roasted butternut squash, coconut milk, veggie stock, and tons of aromatics like ginger, garlic, and red onion for a cozy fall soup that's loaded with flavor!

This vegan butternut squash bisque can be served as a main dish, alongside some crusty bread and a side salad, or as an appetizer to a larger meal!

Creamy Roasted Butternut Squash Bisque (Dairy Free)

Ingredients

This easy soup is a healthy and delicious dinner you can make with simple ingredients! Here's what you need to make this dreamy, creamy Butternut Squash Bisque:

Olive oil, for cooking down the aromatics.
2 medium (or 1 large) butternut squash (about 4 cups flesh roasted).
A large red onion, diced.
Minced fresh ginger.
Fresh garlic cloves, minced.
Vegetable broth or vegetable stock.
Apple cider vinegar (preferably organic).
A can of coconut milk (I used Goya). This is what makes the soup a creamy soup.
Fresh grated Nutmeg. Just a pinch!
Brown sugar, for a touch of sweetness.
Salt and black pepper, to taste.

dairy free butternut squash bisque recipe ingredients

How to Roast a Butternut Squash

To roast the butternut squash, first, slice the squash in half lengthwise (carefully, with a very sharp knife).

Remove the seeds and pulp from the bulb with a spoon, and brush the cut sides of the squash with olive oil.

Season the cut sides of the squash with salt and pepper, and place cut side down on a foil or parchment lined baking sheet.

Roast the squash for 45-55 minutes in a 375 degree oven, or until the flesh is easily pierced with a fork.

Flip cut side up to cool before adding the the soup.

How to make this Butternut Squash Bisque recipe

This easy butternut squash soup recipe starts with roasting the squash until tender, then making the quick and easy soup on your stovetop, and finishing with an immersion blender. Here's how to make it:

Slice the squash in half lengthwise (carefully, with a very sharp knife).
Remove the seeds and pulp from the bulb with a spoon, and brush the cut sides of the squash with olive oil.
Season the cut sides of the squash with salt and pepper, and place cut side down on a foil or parchment lined baking sheet.
Roast the squash for 45-55 minutes in a 375 degree oven, or until the flesh is easily pierced with a fork.
Flip cut side up to cool before adding the the soup.
Once cooled, scoop out the flesh, discard the skins, and set aside.
Heat olive oil over medium heat in a large soup pot or dutch oven.
Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes.
Add the brown sugar, garlic and ginger, and cook, stirring occasionally for 2 minutes.
Add the broth, vinegar, and squash. Bring to a boil over high heat.
Once boiling, reduce heat to low, and simmer 5 minutes, stirring occasionally.
Add coconut milk and nutmeg. Simmer 2-3 minutes until warmed through.
Blend well with an immersion blender until smooth. (Alternatively, blend the hot liquids in batches in a regular blender.) (see recipe card below for full ingredients list and instructions).

cool squash, scoop out flesh, and set aside — prep and roast the squash

Tools for the perfect Squash Soup

A large pot or Dutch oven. I LOVE my Dutch oven, and use it for soups all the time! It heats very consistently and makes a great pot of soup.
An immersion blender, for easy blending. While you could use a traditional blender or food processor and work in batches to make this soup, I prefer the ease of an immersion blender, which can blend the soup to a silky smooth texture, right in the pot!
A very sharp knife, for cutting open those tough squash with ease, and without hurting yourself!

Storing leftovers

This delicious soup is even better leftover! Cool the soup to room temperature, and store in an airtight container in the refrigerator for up to 5 days. You can also freeze this soup in quart containers for up to 3 months!

Substitutions and Additions

This easy Dairy Free Butternut Squash Bisque recipe is easily adapted to work with what you have on hand in your refrigerator and pantry, as well as with your personal preferences. Here are some great swaps and additions you can use to make this dish your own!

Try maple syrup instead of the brown sugar.
Use chicken stock or chicken broth in place of the vegetable stock.
Only have dairy on hand? Use heavy cream in place of the coconut milk, and butter in place of the olive oil! Using cream and butter will give this soup a rich flavor.
Add a touch of cayenne pepper for a little spice!
In a pinch, you could substitute ground nutmeg, but if you can get it, I highly recommend using fresh grated.
Serve the soup with a little swirl of coconut milk on top and some toasted pumpkin seeds, for a little extra flair!

More Great Soup Recipes!

If you love this Butternut Squash Bisque recipe, you'll love these tasty soup recipes, too!

Print Recipe

Creamy Roasted Butternut Squash Bisque (Dairy Free)

Prep Time10

Cook Time20

Squash roasting time45

Total Time1 15

Course: Dinner

Keyword: butternut squash, soup

Equipment

large soup pot or Dutch oven
Baking sheet

Ingredients

2 medium (or 1 large) butternut squash (about 4 cups flesh roasted)
2 tablespoon olive oil, plus more for roasting squash
1 large red onion, diced
salt and black pepper, to taste
2 teaspoon brown sugar
1 teaspoon minced fresh ginger
6 cloves garlic, peeled and minced
2 cups vegetable broth or vegetable stock
2 tablespoon apple cider vinegar (organic preferred)
1 13.5 oz can of coconut milk
⅛ teaspoon fresh grated nutmeg

Instructions

Roast the squash: Slice the squash in half lengthwise (carefully, with a very sharp knife).
2. Remove the seeds and pulp from the bulb with a spoon, and brush the cut sides of the squash with olive oil.
3. Season the cut sides of the squash with salt and pepper, and place cut side down on a foil or parchment lined baking sheet.
4. Roast the squash for 45-55 minutes in a 375 degree oven, or until the flesh is easily pierced with a fork.
5. Flip cut side up to cool before adding the the soup.
6. Once cooled, scoop out the flesh, discard the skins, and set aside.
7. Heat olive oil over medium heat in a large soup pot or dutch oven.
8. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes.
9. Add the brown sugar, garlic and ginger, and cook, stirring occasionally for 2 minutes.
10. Add the broth, vinegar, and squash. Bring to a boil over high heat.
11. Once boiling, reduce heat to low, and simmer 5 minutes, stirring occasionally.
12. Add coconut milk and nutmeg. Simmer 2-3 minutes until warmed through.
13. Blend well with an immersion blender until smooth. (Alternatively, blend in batches in a traditional blender.)
14. Taste, add salt and pepper if needed, and serve hot!
Notes:
You can use an equal amount of frozen butternut squash cubes for this recipe as well, just be sure to simmer longer to cook them through.
You can roast the squash up to 3 days ahead of preparing the soup, and store it in the refrigerator!

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