Butternut Bisque is a modern take on the traditional soup classification. A bisque used to mean a seafood-based soup thickened by ground crustacean shells. Now, it’s commonly understood to mean a soup that is thickened by pureeing as opposed to other methods using cream or flour.
And speaking of pureeing, do you already have an immersion blender? This recipe purees the roasted butternut squash right in the pot versus pulling out a high-capacity blender or a food processor. Immersion blenders are excellent for making homemade mayonnaise, hollandaise sauce, and for smaller batches of sauces and vinaigrettes (the ones that don’t seem to fill a food processor enough).
Here’s why you’ll like this recipe.
Bisques are nice alternative to creamy soups for anyone avoiding gluten, dairy, or who enjoy a Vegan diet. For example, this recipe is vegan-friendly because it calls for one cup of coconut milk instead of heavy cream for volume or viscosity. The roasted butternut squash, creamy coconut milk, and blend of warming spices–especially the allspice–compose the quintessential butternut bisque recipe you’re craving.
Tell us how it went.
Did your little coconut milk swirl work? Anyone have kids that actually enjoyed it too? Also, how do you use your immersion blender the most? (Mine is for making soup) Let’s hear how your bisque turned out in the comments below!
- 1 butternut squash medium sized
- 1 cup coconut milk
- 2 cups vegetable or chicken stock (use vegetable stock, if Vegan)
- 1 tsp kosher salt plus extra for sprinkling on the squash
- ⅛ tsp ground allspice plus extra for sprinkling on the squash
- ¼ tsp black pepper plus extra for sprinkling on the squash
- ¼ tsp granulated garlic plus extra for sprinkling on the squash (garlic powder is fine too)
- ⅛ tsp ground cinnamon plus extra for sprinkling on the squash
- 1 tbsp olive oil extra virgin
Roast Butternut Squash
- Preheat the oven to 425°F
- Split the squash in half lengthwise and remove the seeds and pulp; discard. Place on a lined sheet pan cut-side up. Drizzle with olive oil
- Sprinkle with squash with a pinch of each seasoning: salt, black pepper, allspice, granulated garlic, and ground cinnamon.
- Roast in a preheated oven for about 55 minutes, or until the thickest part of the squash is fork-tender.
- After the squash is roasted and has cooled enough to handle, scoop the flesh of the squash into a large stock pot.
- Add the remaining ingredients to the stock pot with the squash: the chicken or vegetable stock, coconut milk, spices and seasonings. Puree using an immersion blender until silky smooth.
- Ladle desired amount of Butternut Bisque into bowls and drizzle the top with a small amount of coconut milk to create a decorative garnish, if desired.