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Vegan Golden Butternut Squash Bisque

This soup is luxuriously silky and positively nourishing. It's overflowing with immune-boosting and anti-inflammtory ingredients—ginger, turmeric, coconut oil, butternut squash—and its bright golden hue will make you feel as if you're gazing into a bowl of sunshine.
It's made with a base of butternut squash and green apple. Warming spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor into the stratosphere. I strongly recommend topping this bowl of goodness with candied pepitas. Although they're optional, they add an irresistibly sweet, cinnamony crunch that makes the flavors of this soup dance.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6
Author: Ashley Melillo | Blissful Basil


Golden Butternut Squash Soup

  • 1 tablespoon virgin coconut oil
  • 1 large yellow onion, diced (about 2 cups)
  • 2 tablespoons peeled and grated fresh ginger root
  • 2 teaspoons peeled and grated fresh turmeric root
  • 1 ½ teaspoons sea salt or to taste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon curry powder
  • Dash ground nutmeg
  • 1 medium butternut squash, peeled and cubed (about 6 cups)
  • 1 large green apple, peeled, cored, and cubed (about 1 ½ cups)
  • 4 cups low-sodium vegetable broth
  • ½ cup canned coconut milk, plus more for garnishing
  • 1 tablespoon plus 1 teaspoon apple cider vinegar

Candied Pepita Topping

  • ½ cup raw pepitas
  • 1 tablespoon coconut sugar
  • ½ tablespoon coconut oil, melted
  • ¼ teaspoon ground cinnamon
  • Pinch sea salt


For the Golden Butternut Squash Bisque

  • Heat the coconut oil in a dutch oven or large stockpot over medium-low heat. Add the onion and cook for 4 minutes, or until just beginning to soften, stirring occasionally. Add the ginger, turmeric, sea salt, cinnamon, curry powder, and nutmeg, and cook for another 1 to 2 minutes, or until the onion is translucent, stirring frequently.
  • Stir in the butternut squash, apple, and vegetable broth. Increase the heat to high and bring to a boil. Then, reduce the heat to medium, cover, and rapidly simmer for 20 minutes, or until the squash is fork-tender.
  • Turn off the heat, and use an immersion blender* to purée the soup. Once the soup is mostly smooth, add the coconut milk and apple cider vinegar, and continue to blend until completely smooth. Taste and season with more sea salt, if desired.

For the Candied Pepita Topping

  • While the soup is simmering, preheat the oven to 275F. Line a small baking sheet with parchment paper.
  • Add the pepitas, coconut sugar, coconut oil, cinnamon, and sea salt to a small bowl, and toss to coat. Spread the coated pepitas out over the lined baking pan, and bake for 18 to 22 minutes, or until golden and wafting a rich toasted scent.
  • Remove from the oven and cool completely.

To Serve

  • Ladle the soup into bowls. Drizzle a bit of coconut milk over the soup and top witht he candied pepitas (if using). Serve immediately.
  • Refrigerate the leftover soup, covered, for up to 4 days or freeze for up to 1 month. Store the leftover pepitas in an airtight glass jar or container.


*No immersion blender? 
If you don't have an immersion blender, carefully ladle the soup into a blender in small batches and blend until smooth. Be very careful as the soup will be hot.