Good Monday morning! How was your weekend? Ours contained soccer games for both girls, a Taekwondo tournament, a birthday party, a girls night out, and watching football with friends. Plus some grocery shopping, food prep, leak fixing, and laundry (always!). We also had the most gorgeous fall weather and I’m just loving this season so much.
Speaking of loving this fall season, I wanted to share a seasonal soup with you. Gosh I love soup- see all my favorite soup recipes here. And this soup is currently at the top of my favorites list. It’s thick and creamy (while being dairy-free). It has warm spices that will make you feel cozy from the inside out. It’s twist on a classic, but I think you’re going to love this butternut squash coconut bisque.
I made this soup again last week to eat for lunch and decided I needed to share it. The combination of the roasted butternut squash with a slightly sweet and tart combo from the granny smith apple, plus the subtle coconut undertone combined with warming cinnamon and nutmeg, and a hint of heat of cayenne makes this a favorite fall soup. Blend it all up in the pot with an immersion blender and you’re ready to dig in.
This butternut coconut bisque is a great soup for a sourdough bread bowl or to bring in a thermos for a hot lunch. If you make it earlier in the day, transfer the soup to your slow cooker and leave it on “keep warm” until you are ready to eat it or so your people can eat in shifts if necessary. I hope you enjoy it!Print
You’re going to love this creamy seasonal soup that combines roasted butternut squash with a slightly sweet tartness combo of a granny smith apple, plus a subtle coconut undertone, the warmth of cinnamon and nutmeg, and a hint of heat from cayenne pepper.
- 2 Tbsp olive oil
- 1 medium (about 3–4 lb) butternut squash, halved lengthwise
- 1 sweet onion, diced (1 c)
- 4 cloves garlic, minced
- 1 carrot, finely chopped (1/3 c)
- 1 Granny Smith apple, finely chopped (1/2 c)
- 1 tsp ginger powder
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 1 can unsweetened coconut milk
- 2 cups vegetable broth
- 3/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees.
Drizzle 1 tablespoon olive oil and sprinkle salt on the inside of both halves of the butternut squash. Place squash in a baking dish and bake for roughly 45 minutes, or until squash is tender.
While the squash cooks, heat a medium saucepan over medium heat. Add 1 Tbsp olive oil and the onion. Sauté for 3-4 minutes. Add the garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Add the carrot, apple, salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Bring to a boil, reduce to low, and let ingredients simmer for 15 minutes.
Once the squash is cooked and cooled enough to the touch, scoop out the flesh and discard the skin. Add all of the squash into the coconut milk mixture and use an immersion blender to puree until smooth.
Stir ingredients in the pot to ensure everything is well blended, then serve the soup with a sprinkle of fresh pepper and/or parsley.