Chestnut and Butternut Squash Bisque Vegan
Velvety smooth and brimming with cozy autumnal flavors, this Vegan Chestnut and Butternut Squash Bisque is the ultimate comfort food for chilly days. Roasted butternut squash and rich chestnuts create a creamy, luxurious base that's perfectly balanced by hints of cinnamon, nutmeg, and maple syrup. Enhanced with sautéed aromatics and a splash of coconut milk, this plant-based soup is both satisfying and indulgent. Easy to prepare in under an hour, it's a wholesome, dairy-free meal that’s ideal for dinner parties or a nourishing weeknight treat. Garnish with fresh thyme for an elegant finish, and serve it with crusty bread for a truly unforgettable experience. Keywords: vegan bisque, chestnut soup, butternut squash soup, dairy-free comfort food, autumn recipes.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 2 cups Cooked chestnuts
- 2 tablespoons Olive oil
- 1 medium-sized Yellow onion
- 3 cloves Garlic cloves
- 1 large Carrot
- 4 cups Vegetable broth
- 1 cup Unsweetened coconut milk
- 1 tablespoon Maple syrup
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon (plus extra for garnish) Fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil and place the halves cut-side down on a baking sheet lined with parchment paper.
Roast the butternut squash in the oven for 30-40 minutes, or until the flesh is tender and easily scooped with a spoon. Remove from the oven and allow to cool slightly.
While the squash roasts, chop the onion, garlic, and carrot into small pieces.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and carrot, sautéing for 5 minutes until softened.
Add the garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Once the butternut squash is cool enough to handle, scoop the roasted flesh into the pot with the sautéed vegetables. Add the cooked chestnuts, vegetable broth, ground cinnamon, ground nutmeg, and fresh thyme leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy. If using a high-speed blender, blend in batches and return the soup to the pot after blending.
Stir in the unsweetened coconut milk, maple syrup, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup gently over low heat, if needed, and serve hot. Garnish with additional fresh thyme leaves if desired.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 95.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1106 mg | 85% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7511 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
