Butternut Squash Bisque with Toasted Pumpkin Seeds

It will blow your mind that the simple ingredients in this soup add up to this much flavor.

“Holy shit Batman, I have an explosion of flavor happening in my mouth that I did not expect from this vegan soup” (is what you might say after trying it for the first time).

It is also THE perfect soup for this time of year. It’s as comforting as wearing a Hello Kitty Snuggie while sitting in front of a crackling fire with your cat on your lap and drinking a bottle of booze hot cocoa. Nope. It’s a bottle of booze. Tis the season mo fos.

Makes 2 quarts (half this recipe if you don’t want as much. but you do. trust me.)

Butternut Squash Bisque with Toasted Pumpkin Seeds

Final Shot Butternut Squash Bisque

What You Need:

2 tablespoons olive oil
6 garlic cloves, minced
1 tablespoon ginger, peeled and grated
1 heaping teaspoon turmeric root, peeled and grated
1 yellow onion, diced
1 cup carrot, chopped
2 butternut squash, peeled, seeded and diced into pieces (about 10 cups)
1 apple, peeled, cored and chopped
4 cups veggie broth (use whichever is your fave)
Salt and pepper to taste

How To Do It:

  • Heat olive oil and saute the garlic, ginger, turmeric, onion and carrot for 5 minutes.
  • Add the squash, apple and broth and bring to a boil.
  • Simmer for 25 minutes until all of the veggies are soft. Turn off heat and allow to cool for 15-20 minutes.
  • Transfer soup into a blender in batches and blend until creamy and smooth. You will have t blend it in a few batches depending on the size of your blender.
  • Pour blended soup back into pot (you will have to put it in another pot since you won’t be able to blend it all in one go) and add salt and pepper to taste.
  • Top with toasted pumpkin seeds when serving.

To toast the pumpkin seeds, place them evenly in one layer in a heated cast iron skillet. Cook on low, turning occasionally for a few minutes, until the seeds are toasted but not burnt. Drizzle a little soy sauce over them at the end for a nice salty flavor.

Close Up Butternut Squash Bisque

Fresh ginger and turmeric sets this soup apart. If you can’t find fresh then you can use dried but the fresh roots will make a huge difference in flavor.

Ginger and Turmeric

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  1. m says

    this looks delicious! How many people would 2 quarts serve? I’m going to a dinner party and want to know if I need to double the proportions, it’s currently 8 people including myself!

    • says

      This should be enough if there will be other food and you’re serving small bowls.
      If you want to serve larger bowls, I would double it to be on the safe side.
      Let me know how it turns out!

      • Lisa says

        Pretty good! Forgot pumpkin seeds and carrots. Carrots were missed but all good otherwise. More filling than I expected!

          • Lisa says

            Yes and no. I had been on and off vegetarian for various reasons most of my life. Into my 30s my “why” is certainly about health but also have boycotted factory farming as much as possible. I still eat some animal muscle on occasion if I know the farm is local, preferably organic, definitely humane from beginning to end. This is usually when hosting a holiday dinner. I also choose pastured eggs and do some grass-fed butter. Sometimes I’m stuck at an event or restaurant where in central Ohio, the only veggie is iceberg lettuce, then I have to stray if I feel like eating. Or sometimes I just won’t think to ask if the dish contains egg or milk. Mostly though, it’s just cheaper and easier (and healthier and tasty) to eat vegan. Any btw, I love your posts! Thanks!

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