Butternut Squash Bisque

Butternut Squash Bisque

This is a butternut squash soup that is not only easy to make but also delicious.

After several trials, we made the perfect pumpkin soup. Let us show you how to make this fantastic butternut squash soup that's perfect for the holidays and for entertaining guests.

This 10-ingredient soup starts with roasted squash, carrots to enhance its natural sweetness and maximize flavor. We also tested its simplicity, but the flavor was nowhere near as rich and complex.

After roasting, transfer the vegetables to the oven or pot with the vegetable stock, coconut milk and cinnamon on top. For more flavor and heat, we added a little nutmeg and chili.

Once the flavors come together, the soup is creamy and has a luxurious texture.

Also, for a textured contrast, we like to top it with croutons (gluten free as needed) and toasted pumpkin seeds.

Hope you enjoy this butternut squash soup!

This is the perfect side dish for the holidays! It pairs nicely with other aspects and almost every major aspect. We think it goes especially well with our Vegan Lentil Nut Pie, Radichio Salad and Roasted Brussels Sprouts.

Butternut Squash Soup

The perfect butternut squash soup with natural sweetness, a touch of spice and an incredibly creamy texture.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Serving Size: 1
• Dish: Gluten-Free, Vegan

Ingredients

Soup

• 5 cups cubed butternut squash, peeled
• 2 cups carrots ( peeled and sliced)
• 2 teaspoons avocado oil
• 2 teaspoons maple syrup
• 1 Healthy pinch each sea salt and black pepper
• 1½– 2 cups vegetable broth
• 2/3 cups mild coconut milk, plus more
• 1/4 teaspoons ground cinnamon
• 1 pinch Nutmeg
• 1 Pinch of chili

Optional

• Toasted croutons
• Roasted pumpkin seeds

Making instructions

• Heat the oven to 400°F (204°C). Line two baking sheets with parchment paper.
• Add the thinly sliced ​​squash, carrots, to a baking sheet, then drizzle with oil and maple syrup. Add salt and pepper to taste and mix well. Bake for 25 to 30 minutes, or until squash and carrots are tender.
• Transfer to a large pot or Dutch oven, add vegetable stock, coconut milk, cinnamon, nutmeg, stir to combine, then bring to a boil over medium heat. Then reduce the heat to a low level, cover the pot, and simmer for 5-10 minutes to allow the flavors to come together.
• Using an immersion blender or carefully transfer the mixture to a high-speed blender and blend until creamy and smooth. If you prefer a thinner soup, add more vegetable stock at this point.
• Taste and adjust to taste as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuts, or paprika for heat.
• It can be enjoyed as is, or topped with toasted pumpkin seeds or croutons, and coconut milk. Store leftovers after cooling in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month.

Notes

*Nutrition information is a rough estimate calculated using less vegetable broth and no optional ingredients.
*To make bread cubes, cut the bread into small cubes. Add it to a baking sheet or oven-safe cast iron skillet with a little oil, salt, and pepper. Bake at 400°F (204°C) for 5-10 minutes, or until golden brown and toasty.

营养（6份中的1份）

• 份量：1 杯
• 卡路里：141
• 碳水化合物27.4 克
• 蛋白质2.9 克
• 脂肪3.9 克
• 钠：173 毫克
• 钾：699 毫克
• 纤维：7.5 克
• 糖7.8 克
• 维生素A：26762 IU
• 维生素C：31.44 毫克
• 钙：102.19 毫克
• 铁：1.4 毫克