Butternut Squash Bisque
This creamy, comforting soup is a nourishing choice for cooler fall and winter days. Butternut squash is a seasonal winter squash rich in beta-carotene and vitamin C, providing immune support while also delivering fiber and potassium to support digestion, fluid balance, and steady energy. Warming spices like nutmeg add depth of flavor while gently supporting digestion, creating a simple, functional soup that brings comfort to the table while supporting whole-body health as the seasons shift.
SERVES: 4 PREP TIME: 10 minutes COOK TIME: 15-25 minutes
Creamy and Comforting
Seasonal ingredients support immune and digestive health in this simple and nourishing soup.
Ingredients
½ c. diced yellow onion (or frozen onion, thawed)
1 c. carrot, peeled and diced (or frozen carrots, thawed)
1 medium butternut squash, peeled, seeded and diced (about 4 cups) OR 2-12 oz. frozen diced butternut squash (thawed)
3 c. low sodium vegetable broth
1 Tbsp. coconut oil
½ c. unsweetened coconut milk (more to taste)
tsp. ground nutmeg
salt and pepper, to taste
Instructions
In a large saucepan or pot, melt the coconut oil. Add the diced onion and carrot and cook until softened, about 3-5 minutes. Add the nutmeg and cook for 1 additional minute. Add the butternut squash and broth
Bring to a gentle boil and then reduce heat. Cook and stir until the carrots and squash are tender enough to mash, about 15-25 minutes.
Let the soup cool for 5-10 minutes. Using a immersion blender or blender (vent the lid), puree the soup in small batches. Return to the pot.
Add the coconut milk. Season with salt and pepper and gently cook until heated through (don’t boil).
Tips: This recipe is flexible—acorn or delicata squash work just as well—making it easy to adapt to what’s in season or locally available. Try different spices like cinnamon, cumin or ground coriander for different flavor profiles.
Leftover Soup: Refrigerate for up to 4 days or freeze up to 3 months. Bring to a boil when reheating.