There’s something magical about a warm bowl of creamy soup on a chilly day. This Velvety Vegan Butternut Squash Bisque with Toasted Pumpkin Seeds is the epitome of cozy comfort food. Made with roasted butternut squash, creamy coconut milk, and aromatic spices, it’s luxuriously smooth and bursting with fall flavors.
Topped with crunchy toasted pumpkin seeds, this bisque strikes the perfect balance between sweet, savory, and earthy. Whether you’re serving it as a starter or a main, it’s a crowd-pleaser that’s as nutritious as it is delicious.
Why You’ll Love This Recipe
- Silky and Creamy: Achieve a rich, velvety texture without dairy.
- Packed with Flavor: Roasting the squash brings out its natural sweetness, enhanced by spices and coconut milk.
- Healthy and Wholesome: Butternut squash is loaded with vitamins, antioxidants, and fiber.
- Quick and Easy: Ready in under an hour with simple, accessible ingredients.
Ingredients
For the Bisque:
- 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat for creaminess)
- Salt and pepper to taste
For the Toasted Pumpkin Seeds:
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 teaspoon olive oil
- Pinch of salt
Optional Garnishes:
- A drizzle of coconut milk
- Chopped fresh parsley or cilantro
- A sprinkle of red pepper flakes
Ingredient Breakdown
Butternut Squash
This nutrient-dense vegetable is the star of the show, offering natural sweetness, vibrant color, and a silky texture when blended.
Coconut Milk
Full-fat coconut milk gives the bisque its luxurious creaminess while keeping it dairy-free.
Spices
Cumin, smoked paprika, and cinnamon create a warm, earthy flavor profile that complements the sweetness of the squash.
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Spread the cubed squash on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, or until the squash is tender and caramelized at the edges.
Step 2: Toast the Pumpkin Seeds
- Heat a small skillet over medium heat.
- Add the pumpkin seeds, olive oil, and a pinch of salt.
- Toast for 3-5 minutes, stirring frequently, until the seeds are golden and start to pop. Remove from heat and set aside.
Step 3: Sauté the Aromatics
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Stir in the cumin, smoked paprika, and cinnamon. Cook for 1 minute to toast the spices.
Step 4: Simmer the Soup
- Add the roasted squash to the pot along with the vegetable broth. Stir to combine.
- Bring to a boil, then reduce the heat to low. Simmer for 10 minutes to meld the flavors.
Step 5: Blend the Bisque
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches, being careful with the hot liquid.
- Stir in the coconut milk and adjust seasoning with salt and pepper.
Step 6: Serve
- Ladle the bisque into bowls and drizzle with extra coconut milk if desired.
- Top with toasted pumpkin seeds, fresh parsley, and a sprinkle of red pepper flakes for garnish.
Picture Gallery
Tips and Variations
- Add Apple: Include a peeled and chopped apple with the roasted squash for a touch of natural sweetness.
- Make It Spicier: Add a pinch of cayenne pepper or red chili flakes for a kick of heat.
- Use Other Squash: Substitute with acorn squash, kabocha, or even sweet potatoes for a twist.
- Freeze for Later: The bisque freezes beautifully. Store in airtight containers for up to 3 months. Thaw and reheat on the stovetop.
- Serve with Sides: Pair with crusty bread, a fresh green salad, or vegan grilled cheese for a complete meal.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 210
- Protein: 4g
- Carbohydrates: 25g
- Fat: 11g
- Fiber: 5g
- Vitamin A: 400% of the daily value
- Iron: 15% of the daily value
This bisque is a nutrient-packed, comforting dish that’s perfect for cozy nights.
Conclusion
This Velvety Vegan Butternut Squash Bisque with Toasted Pumpkin Seeds is a must-try for anyone who loves fall flavors and creamy, satisfying soups. It’s easy to make, packed with nutrition, and absolutely delicious.
Give it a try, and let us know how it turned out! Share your favorite garnishes or variations in the comments below, and don’t forget to tag us on social media with your beautiful bisque bowls.
Frequently Asked Questions
1. Can I use frozen butternut squash?
Yes! Frozen squash works well and saves time on peeling and chopping. Just roast it directly from frozen or add it straight to the pot.
2. How can I make this soup nut-free?
The recipe is naturally nut-free, but double-check your coconut milk to ensure it’s free from cross-contamination.
3. Can I skip roasting the squash?
Roasting enhances the flavor, but you can skip it for a quicker version. Just cook the raw squash directly in the pot with the broth.
4. How do I store leftovers?
Refrigerate the bisque in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
5. What other toppings work well?
Try crispy chickpeas, a drizzle of olive oil, or a dollop of vegan sour cream for variety.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.