Roasted Butternut Squash Bisque

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh thyme leaves
• 1 tablespoon apple cider vinegar
• Optional garnish: roasted pumpkin seeds or fresh parsley

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and spread on a baking sheet. Roast for 30 minutes, or until tender.
2. 2 In a large pot, heat remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. 3 Add roasted squash, vegetable broth, coconut milk, nutmeg, cinnamon, salt, and pepper to the pot. Bring to a simmer.
4. 4 Reduce heat and let simmer for 15 minutes. Stir in thyme leaves.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in apple cider vinegar.
6. 6 Serve hot, garnished with roasted pumpkin seeds or fresh parsley if desired.

Nutrition

Tips

• For a smoother bisque, strain the soup through a fine-mesh sieve after blending.
• Toasting the pumpkin seeds before using them as a garnish adds a nice crunch.
• This bisque can be made ahead and reheated, which allows the flavors to meld further.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with a side of crusty bread for a satisfying meal.
• Pair with a light green salad for a balanced dinner.

FAQ