Winter Squash Bisque
Cozy up this season with a bowl of velvety Winter Squash Bisque, a heartwarming blend of roasted butternut squash, fragrant spices, and creamy coconut milk. This elegant yet comforting soup starts with oven-roasted squash for a deep, caramelized flavor, paired with sautéed aromatics like onion, garlic, celery, and carrots. Infused with warm notes of cinnamon and nutmeg, and finished with a touch of fresh sage, this bisque strikes the perfect balance between savory and slightly sweet. Pureed to a luscious texture, it's dairy-free yet decadently smooth, with optional garnishes like a drizzle of heavy cream and a sprinkle of crunchy pumpkin seeds. Ready in just an hour and perfect for a cozy dinner for six, this recipe captures the essence of fall and winter in every spoonful.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 units garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 4 cups vegetable stock
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 units fresh sage leaves
- 2 tablespoons heavy cream (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet, cut side up. Brush with 1 tablespoon of olive oil.
Roast the squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Let cool slightly, then scoop the flesh into a bowl and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Dice the onion, chop the carrot and celery, and mince the garlic. Add them to the pot and sauté for 5-7 minutes, or until the vegetables are softened.
Add the roasted squash to the pot, along with the vegetable stock. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes to blend the flavors.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy.
Return the pot to low heat and stir in the coconut milk, cinnamon, nutmeg, salt, and black pepper. Adjust seasoning to taste.
Add the fresh sage leaves and let the bisque simmer gently for another 5 minutes, then remove the sage leaves.
Ladle the bisque into bowls, and if desired, drizzle with heavy cream and sprinkle with pumpkin seeds for garnish.
Serve hot and enjoy!
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 58.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5179 mg | 110% | |
*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.
