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Creamy Roasted Butternut Squash Bisque (Dairy Free)
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Creamy Roasted Butternut Squash Bisque (Dairy Free)

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!
Prep Time10 minutes
Cook Time20 minutes
Squash roasting time45 minutes
Total Time1 hour 15 minutes
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!