Description
A creamy, comforting, and kid-approved butternut squash bisque that comes together in just 20 minutes. This gluten-free and dairy-free soup uses simple pantry staples and pre-cubed squash for an easy weeknight dinner.
Ingredients
Scale
- 1 large butternut squash (or 3 cups cubed / about 600g)
- 1 medium onion, chopped (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 cups vegetable broth (960ml)
- 1 can full-fat coconut milk (400ml)
- 2 tablespoons butter or olive oil
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and black pepper to taste
- ¼ cup pepitas (pumpkin seeds), toasted (30g)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Add cubed butternut squash, ground ginger, cinnamon, salt, and pepper. Stir for about 1 minute to toast the spices and coat the squash.
- Pour in vegetable broth, ensuring the squash is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the squash is tender.
- Remove pot from heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, let the soup cool slightly and blend in batches.
- Stir in the full-fat coconut milk. Taste and adjust seasoning with more salt or pepper if needed.
- While the soup simmers or blends, toast pepitas in a small skillet over medium-low heat for 2-3 minutes until golden and popping. Set aside.
- Ladle the hot soup into bowls and top with toasted pepitas and fresh cilantro if desired. Serve with crusty bread or crackers.
Notes
For best texture, use full-fat canned coconut milk, not the carton kind. If the squash is very sweet, add a squeeze of lime juice or apple cider vinegar to balance the flavor. The soup freezes well for up to 3 months. If using a whole squash, ensure it is heavy for its size with a dull stem.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut squash bisque, easy soup, weeknight dinner, gluten-free, dairy-free, vegetarian, family meal, cozy soup