Roasted Butternut Squash Bisque {vegan}

In the fall, I become a soup fiend. Especially if it contains butternut.


Expect to see a lot of butternut on TNN in the near future, because it is likely one of my favorite seasonal goods. A buttery squash is almost always occupying my produce basket and I can peel, chop, and roast one of those bad boys in record time. It was during one of my record-time roasting evenings that I wasn't really sure what to do with my cooked butternut squash and thought "Hey, lets break out the immersion blender and see what happens!" That is pretty much how this roasted butternut squash bisque recipe was born....

The great news about this soup (other than it containing butternut squash) is that its not JUST a soup. Nope, its the Swiss Army Knife of soups. It can take on so many forms in many meals. The leftovers from my butternut squash Frankinstein-style cooking became pasta sauce, pizza sauce, and a rissoto.  All were delicious and are already being mentally penciled in to future meal plans. 


1 large butternut squash, peeled, deseeded, and chunked

6 sage leaves, chopped into strips

2 tablespoons coconut oil

1 medium yellow onion, diced

2 garlic cloves, minced

2 cups vegetable broth

1 bay leaf

4 tablespoons nutritional yeast

dash of nutmeg

salt and pepper to taste


1. Preheat oven to 400 degrees F.

2. In a medium bowl, coat the butternut squash with 2 tablespoons of coconut oil and season with a little salt and pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and roast for 35-40 minutes. (This can be done ahead of time if needed)

3. Meanwhile, melt the remaining 2 tablespoons of coconut oil in a large sauce pan over medium heat. Once the oil is hot, add the sage leaves, onion, and garlic. Cook until the onions are translucent (about 6 minutes). Add the vegetable broth, bay leaf, nutmeg, salt, and pepper. Bring to a boil, lower heat and simmer covered for 10 minutes. 

4. Add roasted butternut squash to pot along with the nutritional yeast. Cook for 3-5 more minutes, just to help flavors to mesh. Once done cooking, remove and discard bay leaf.

5. With an immersion blender, carefully blend the bisque until it has an even consistency and there are no large chunks. 

6. Allow soup to cool for 5-10 minutes before serving or store in fridge for up to a week.