Description
This velvety honeynut squash bisque is naturally sweet, ready in under an hour, and made with simple pantry ingredients. Roasted squash blended with coconut milk creates a luxurious texture that’s perfect for cozy fall and winter meals.
Ingredients
Scale
- 3 medium honeynut squashes (about 2 pounds total)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1/4 cup raw pepitas (pumpkin seeds)
- 1/2 teaspoon olive oil (for pepitas)
- Pinch of sea salt (for pepitas)
- Pinch of smoked paprika (optional, for pepitas)
Instructions
- Preheat oven to 400°F (200°C). Cut each honeynut squash in half lengthwise and scoop out seeds. Place cut-side up on a lined baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub to coat. Roast for 25-30 minutes until fork-tender and caramelized.
- While squash roasts, toast pepitas in a small skillet over medium heat for 2 minutes, shaking frequently. Add 1/2 teaspoon olive oil, a pinch of salt, and smoked paprika. Toast 1 more minute until fragrant. Transfer to a plate to cool.
- When squash is done, let cool slightly. In a large pot, melt butter over medium heat. Add diced onion and cook 5 minutes until softened. Add garlic, thyme, ginger, and nutmeg; cook 1 minute until fragrant.
- Scoop roasted squash flesh into the pot. Add vegetable broth and stir. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
- Remove pot from heat. Use an immersion blender to blend until completely smooth. (Alternatively, let cool 10 minutes and blend in batches in a countertop blender, removing center cap and covering with a towel.)
- Stir in coconut milk until fully incorporated. Taste and adjust seasoning. Ladle into bowls, top with toasted pepitas, and serve immediately.
Notes
For a vegan version, substitute butter with coconut oil or vegan butter. The bisque tastes even better the next day. If using butternut squash instead of honeynut, add 1 tablespoon maple syrup or honey for sweetness. To make it spicy, add 1/2 teaspoon red pepper flakes or 1 tablespoon harissa paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2
- Calories: 285
- Sugar: 12
- Sodium: 680
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 6
- Protein: 6
Keywords: honeynut squash bisque, roasted squash soup, fall soup, vegan soup option, gluten-free soup, coconut milk soup, pepitas