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.
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- 1 small yellow onion
- 12 oz butternut squash
- 1 tbsp olive oil
- 1 5.5-oz can coconut milk
- Pinch ground cinnamon
- 1 orange
- Salt and pepper
- We suggest crunchy croutons, cranberry sauce, and vegan yogurt for topping
Peel and roughly chop the onion. Peel and cube the butternut squash.
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.
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!