Butternut Squash Bisque: A soup that you will be craving all year round

This recipe for Butternut Squash Bisque is quick, easy, and absolutely delicious. A healthy dinner or side, this soup is naturally gluten free, is vegetarian, and has a vegan option! Make it today.

Recipe updated September 22, 2021

For those who are transitioning to a gluten free diet plan (you can read all about that here), you will want to start introducing healing foods to your diet. Few are better than butternut squash! This butternut squash bisque is packed full of flavor, is great for almost every diet, and is beyond simple to make. Let’s get to it!

Can you make this butternut squash bisque vegan?

Yes! You absolutely can! I have made this recipe with every kind of broth and the flavor is still beautiful. Just use vegetable broth and use coconut cream instead of heavy cream!

Why is this a butternut squash bisque with apple?

I often think that foods that are in harvest around the same time together pair well together. In this case, it is apples and butternut squash. Despite being readily available all year round, it is best in the Fall and the Winter. The apple adds a deliciously natural sweetness and just enhances the taste of the butternut. It is delicious!

Can you make this butternut squash bisque with coconut milk?

You can, however, if you want it to have more richness, I would definitely advise you use coconut cream instead. It will help provide a thicker and richer consistency.

Butternut Squash Bisque with shrimp? No.

If you are tempted to add a protein to this, I would highly suggest crab. The flavor of crab really enriches the soup, however, it is not needed.

What spices pair well with butternut squash bisque?

Cinnamon is always going to be the number one spice. I also love using nutmeg, and if you want to add a bit of a pinch of a unique spice profile, ras el hanout.

How do you roast butternut squash?

This recipe uses roasted butternut squash. I use a whole squash and set my oven to 400°F and roast it for 2 hours. However, if you have pre-cut butternut squash, then wrap in aluminum foil and roast it like this.

What will you need?

One of the things I love about this recipe is that it is few ingredients but so delicious!

One butternut squash
3 cups of broth (I use beef or chicken- you can use vegetable)
1-1.5 cups pure apple cider
1 tablespoon cinnamon
1 teaspoon nutmeg
⅓ cup heavy cream (you can use coconut cream if you want to make it vegan)
Cilantro (optional)
Feta (optional)
Pine nuts and pumpkin seeds to your taste (optional)

How do you make butternut squash bisque?

Set your oven to 400 °F and place the whole butternut squash on a baking tray. Bake for 2 hours until the exterior is golden and brown. You want to be able to pierce it with a knife and for it to go through smoothly.
Remove the squash from the oven and allow it to cool. Slice it open and allow it to cool.
Once it is cool, remove the seeds and scoop out the squash into your pot.
Add your stock and set to medium high. Add your spices now.
Allow the soup to simmer for around 10 minutes. You will now either want to use a handheld mixer or remove from the pot and blend in a blender.
Put your soup back into the pot if you removed it and add your cream.
Allow the cream to thicken the soup for around 10 minutes and stir.
Serve immediately. Top with the garnishes mentioned above (should you choose).

A green bowl filled with butternut squash bisque topped with cilantro, pine nuts, pumpkin seeds, and feta.

Why should you make this soup?

For one thing, butternut squash is typically thought of as a fall food, and while it is, it is something that can and should be enjoyed all year round. This soup comes together so easily that it would be an opportunity wasted if you didn’t. Let me know in the comments if you give it a try!