Creamy Butternut Squash Soup

The soup lineup is just getting started, and I’m excited to feature one of my absolute favorites: butternut squash bisque! This recipe highlights my favorite fall veggie— butternut squash! I love this soup for its fresh flavors from squash and carrots, combined with the warm notes of sage and ginger. It’s creamy, hearty, and embodies the classic home-cooked taste everyone craves during the colder months. Try it for its great taste and love it even more for the amazing health benefits of seasonal butternut squash.

Ingredient Notes:

Butternut Squash: Choose a firm, heavy squash with a smooth skin. Fresh butternut squash should be free of blemishes.

Coconut Milk: Full-fat coconut milk provides a creamy texture and richness. If you prefer a lighter version, you can use light coconut milk, but the soup may be less creamy.

Avocado Oil or Olive Oil: Both oils work well for sautéing. Avocado oil has a higher smoke point and a milder flavor, while olive oil adds a distinct taste.

Apple Cider Vinegar: Adds brightness and acidity to balance the sweetness of the butternut squash. You can substitute with white wine vinegar if needed.

Herbs and Spices: Fresh herbs can be used instead of dried; use about three times the amount of fresh herbs. Adjust the spices according to your preference for warmth and flavor.

CREAMY BUTTERNUT SQUASH BISQUE

Recipe by Jenn Lueke

4.1 from 27 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

40

minutes

The soup lineup is just getting started, and I’m excited to feature one of my absolute favorites: butternut squash bisque! This recipe highlights my favorite fall veggie— butternut squash! I love this soup for its fresh flavors from squash and carrots, combined with the warm notes of sage and ginger. It’s creamy, hearty, and embodies the classic home-cooked taste everyone craves during the colder months. Try it for its great taste and love it even more for the amazing health benefits of seasonal butternut squash.

Cook Mode

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Ingredients

• 4 tablespoons avocado or olive oil

• 1 large yellow onion, 1/4 inch dice

• 3 garlic cloves, peeled and minced

• 4 large carrots, peeled and 1/4-inch dice

• 4 celery stalks, 1/4 inch dice

• 3 tablespoons apple cider vinegar

• 2 pounds butternut squash, peeled and chopped into 1/2-inch cubes (about 1 medium squash)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black black pepper

• 1 teaspoon ground ginger

• 1 teaspoon dried thyme

• 1/2 teaspoon dried sage

• 1/2 teaspoon dried rosemary

• 32 ounces low-sodium vegetable broth

• 13.5 ounces full-fat coconut milk

Directions

• Heat the avocado oil in a large soup pot or dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, stirring often, until translucent.
• Add the minced garlic and diced carrots and celery. Cook until the carrots and celery are beginning to soften, about 10 minutes, then add the minced garlic and cook for an additional 2 to 3 minutes. Stir in the apple cider vinegar, salt, ground black pepper, ground ginger, thyme, sage, and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.
• Add the cubed butternut squash and broth. Ensure the squash is submerged in liquid, if not, add 1/2 cup to 1 cup of water. Cover and simmer over medium heat for 20 minutes, until the squash is fork tender.
• Using an immersion blender directly in the pot, blend until completely smooth, or transfer the soup to a blender in blend on high speed with the heat vent open, until completely smooth, about 1 to 2 minutes, then transfer back to the pot or dutch oven.
• Add the coconut milk to the blended soup and heat over low to warm. Season to taste with additional salt and ground black pepper. Serve immediately or refrigerate in an airtight container for up to 5 days.

Notes

• Blending: If using a blender, be cautious with hot liquids. Ensure the blender lid is vented to prevent pressure buildup. Blend in batches if necessary.
• Coconut Milk: Swap for light cream or heavy cream. If using heavy cream, start with 1/2 cup and add more if needed.
• Adjusting Consistency: If the bisque is too thick after blending, gradually add more vegetable broth or water until you reach your desired consistency.
• Flavor Adjustments: Taste the bisque after adding the coconut milk and adjust the seasoning if necessary. You may want to add more salt, pepper, or spices to enhance the flavors.
• Serving Suggestions: This bisque pairs beautifully with crusty bread, croutons, or a sprinkle of pumpkin seeds for added texture.
• Freezing: This soup freezes well! Store in a sealed, freezer-safe container for up to 1 month. Defrost in the fridge overnight or on the counter for 2-3 hours before reheating in a soup pot or saucepan over low heat.

More Soup Recipes You’ll Love:

• Vegan Corn Chowder with Crispy Chickpeas
• Slow Cooker Chicken Tortilla Soup
• Dairy-Free Chicken Pot Pie Soup
• Mushroom and Wild Rice Soup
• Lemon Dill Chicken and Rice Soup

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.