Butternut Squash Bisque, 4-Ingredients, Vegan, Oil-Free, Dairy-Free | Plantivores
There are a million recipes out there for butternut squash bisque. I made this one last year for Thanksgiving and it knocked my socks off (and those to whom I served it), especially considering it only contains 4 ingredients! This is a great soup to make whether you are vegan or not and is super easy to make. The butternut squash remains the star of the dish but is enhanced by shallots and generous amounts of ginger. No, maybe the ginger is the star. Hmmm, in any event, it is a darn good butternut squash bisque.
The cooking time on this is long but much of it is time during which you can be prepping another part of your meal. You can also roast your squash ahead of time and store it in the refrigerator until you are ready to prepare the bisque.
If you are using whole butternut squash, you will need about 2 medium-sized squash to yield 4 lbs.
To make this dish even simpler, buy pre-cubed butternut squash at Costco (or your favorite grocer that carries it). Then you just roast the squash, sauté the shallots and ginger and cook it all together with vegetable stock. Easy peasy.
I hope you enjoy this as much as my family did!
Click here for other Thanksgiving appetizer recipes.
Butternut Squash Bisque
4-Ingredient Butternut Squash Bisque
- Prep Time: 5 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 35 mins
- Yield: 10-12 1x
- Category: Soup
Description
A delightfully simple yet flavorful Butternut Squash Bisque to begin your Thanksgiving or any other meal. Vegan, oil-free, dairy-free.
Ingredients
- 4 pounds butternut squash (2 medium-sized squash)
- 1 shallot finely diced
- 5 teaspoons fresh grated ginger
- 4 cups vegetable stock
- Optional: 1 cup vegetable stock (if bisque is too thick)
- Salt and pepper to taste
Instructions
- If using fresh squash: Slice them in half lengthwise, scoop out the seeds and place the halves face up on a non-stick baking sheet.
- If using pre-cubed squash: Spread them on a non-stick baking sheet.
- Roast squash at 425 degrees for 50-60 minutes until knife-tender.
- Fresh squash: Let squash cool until you can handle them, scoop out the flesh with a spoon and discard the skin.
- In a large pot, sauté the shallots and ginger in a little bit of vegetable stock for 2-3 minutes until fragrant.
- Add the roasted squash and the rest of the 4 cups of vegetable stock to the pot and stir.
- Simmer for 30 minutes on low heat stirring occasionally.
- Using an immersion blender puree the bisque until smooth. If you don’t have an immersion blender, carefully transfer the bisque to a blender and blend until smooth.
- Transfer it back to the pot and add salt and pepper to taste.
- If you prefer your bisque slightly thinner, add another ½ cup to 1 cup of vegetable stock and mix well.
- Serve hot.
Notes
Serves 10-12 as an appetizer.
Serves 4-6 as a main course.
Comforting soup! I love one-pot dishes, requiring few ingredients!
Thanks for stopping by Rika!
Do you know the caloric content of each serving?
Hi Bill, I just entered the ingredients into a calorie counter at caloriecounter.com. It came out as about 90 calories per serving. Seems low to me but it probably depends on what you consider to be a serving size. In any event, it is a pretty low calorie soup. It is also high in fiber, potassium, vitamin C, vitamin A and vitamin B6. Enjoy!
I wonder if it would be good with garlic instead of ginger..
Love squash but not a ginger fan.. looks yummy though
Hi Sandra, I’m not a huge ginger fan either but it is delicious in this soup. If you are still leery, I completely understand. You could definitely try it with garlic and let us know how it comes out. Thanks for visiting! Wendy