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Butternut Squash Bisque
4 Serving Plantry

Butternut Squash Bisque

Creamy and smooth, this decadent butternut squash soup is sweetened up with a hint of orange. We think you’ll love it as much as we do! Garnish with anything crunchy, sweet, or savory for the perfect fall meal.

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
190
FAT
10g
CARBOHYDRATES
27g
PROTEIN
3g


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INGREDIENTS

  1. 1 small yellow onion
  2. 12 oz butternut squash
  3. 1 tbsp olive oil
  4. 1 5.5-oz can coconut milk
  5. Pinch ground cinnamon
  6. 1 orange
  7. Salt and pepper
  8. We suggest crunchy croutons, cranberry sauce, and vegan yogurt for topping
Allergens: tree nuts
Tools: Blender, Large pot
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
190
FAT
10g
CARBOHYDRATES
27g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Peel and roughly chop the onion. Peel and cube the butternut squash.

2
Make the bisque

Place a large pot over medium heat with 1 tbsp olive oil. Add the chopped onion, cubed butternut squash, and a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften, about 4 to 5 minutes. Add the coconut milk, cinnamon, and 1¼ cups water and bring to a boil. Reduce heat to low and simmer until the squash is fork-tender, about 7 to 10 minutes.

3
Blend the bisque

Carefully transfer the butternut bisque to a blender and add the juice from the orange. Blend the bisque, starting on low and moving to high speed, until smooth. Pour the butternut squash bisque into bowls and top with crunchy croutons, cranberry chutney, or vegan yogurt. Enjoy!

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