Creamy Butternut Bisque
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
  • 3 c roasted butternut squash (1 medium-large butternut squash)
  • 2 c vegetable stock
  • ¼ c cashews
  • 1-2 cloves garlic
  • ½ tsp sage
  • ½ tsp freshly ground pepper
  • ½ tsp salt
  • ⅛ tsp nutmeg
  1. If you won't be using a high-speed blender, soak cashews 2 hours or overnight.
  2. Preheat oven to 375°F.
  3. Slice squash in half lengthwise and scrape out the seeds and strings. (Set these aside for later use; you can roast the seeds and use the goo to make stock.)
  4. Arrange halves cut-side-up on a baking sheet and bake 30-45 minutes, or until tender.
  5. If you won't be using a high-speed blender, mince garlic cloves and drain soaked cashews.
  6. Once squash is cool enough to handle comfortably, scoop 3 cups of flesh out of the skin and place in blender.
  7. Add remaining ingredients and blend until completely smooth.
  8. Pour bisque into a medium pot, cover, and simmer just until it's heated through. (Alternatively, if you're using a high speed blender, you can simply continue blending it until the soup is hot.)
  9. Season with additional salt and pepper to taste.
  10. Serve hot, garnished with nutritional yeast and pepitas, if desired.
Recipe by Hell Yeah It's Vegan! at