Roasted Butternut Squash Bisque Recipe
Happy week of Thanksgiving everyone! I know many of you don’t immediately think of soups for Thanksgiving dinner, but this butternut squash bisque recipe is great for anytime this holiday season. This recipe is dairy-free, gluten-free, and is considered Paleo and Whole30 compliant.
We’ve paired this bisque with fancy grilled cheese, salad, pork and beef, or just eaten it as is. It freezes really nicely, and also makes a great meal to give to someone. It would be a great addition to your Thanksgiving meal or, eaten throughout the holidays.
Have a great Thanksgiving and enjoy your time with family and friends!
- 1 large butternut squash
- 2-3 cloves garlic
- 1 large onion
- 3 cups chicken or vegetable broth (I used 2 cups homemade chicken broth + 1 cup veggie broth)
- 1 can or 14 oz. full-fat coconut milk
- 1 1/2 teaspoon sea salt
- 3/4 teaspoon black pepper
- 2 tablespoons grass-fed butter (substitute with ghee if you’re Paleo or Whole30)
- 1 tablespoon coconut oil
Before you begin making the bisque, you’re going to roast the butternut squash so that it becomes soft for when you need to blend/puree it. Pre-heat your oven to 400 degrees and slice the butternut squash in half, lengthwise. Scoop out the seeds from the middle and discard.
Coat the inside of the squash with the grass-fed butter, salt and pepper. Place the butternut squash on a foil lined baking sheet (use the foil, it makes for easy clean-up!) inside face-up. Bake the squash for approximately 40-45 minutes or until it is soft enough to pull apart with a fork.
While the squash is baking, chop and sauté the onion and garlic in a pan with the coconut oil until soft. Once soft, set aside. Once the squash is done baking, pull apart the “flesh” or the inside of the squash.
Directions if you are using a hand-held immersion blender: Place the flesh from the butternut squash, the cooked garlic and onions, chicken/vegetable broth, and coconut milk in a very large pot. Using the immersion blender, blend everything together until smooth and creamy. Heat in the large pot over medium-low heat for 15 minutes, and season as you prefer.
Directions if you are using a blender: If you’re using a blender to puree the bisque, you will make half of the bisque at a time. Place one half of the flesh of the squash, half of the cooked onions and garlic, half of the chicken/vegetable broth and half of the coconut milk into a blender. Start slow and work your way up to a puree until everything is mixed well. Pour into a large pot on the stove top. Make the second half of the bisque by repeating the previous steps. Heat in the large pot over medium-low heat for 15 minutes, and season as you prefer.
Serve into bowls and top with your favorite garnish. Some of our favorites are bacon, pancetta, goat cheese, pomegranate seeds, or pine nuts. Enjoy!