Butternut Bisque

Butternut Bisque

My family and I really love Butternut Bisque made with full-fat coconut milk. When squash is in season, I make it every other week or so. It’s nourishing and bright and fairly easy to make. If I’m out of full-fat coconut milk, I will use the light version, but it isn’t as delicious. I love the way my high-power blender makes it 100% smooth and creamy…Ok, I’ll stop gushing now and tell you what I do. It comes together in a snap, but read the directions all the way through before you start to avoid pitfalls (like giant splatters of squash soup all over your range. 😉

Butternut Bisque

  • Servings: 6-8
  • Difficulty: easy
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Rich, creamy and a little bit sweet. Perfect for a fall afternoon or anytime, really!



  • 1 medium to large butternut squash (you can substitute another orange fleshed winter squash if you would like)
  • 1 onion – washed but unpeeled
  • 1 can full-fat coconut milk (11-14 grams of fat per can)
  • chicken broth (I use Better Than Bullion + water; you can buy it at Costco)
  • salt
  • olive oil


Preheat your oven to 425 degrees

Wash the squash and then cut it in 1/2 with a large knife, scoop out the seeds with a spoon and discard. Rub all sides of the squash with olive oil and put it cut side down on a rimmed baking sheet (I like to line mine with a silicone baking mat). Rub both halves of the washed but unpeeled onion with olive oil and put it along side the squash. Place all this in the oven for 40-50 minutes until the squash is quite tender when you stab it with a knife. Take it out of the oven and let it cool until you can handle it. Sometimes I roast it ahead of time, let it cool and refrigerate until I’m ready to make the soup.

Scoop the flesh out of the squash with a large spoon. Take the outer peel off the onion and discard. Take about 1/2 the flesh and put it in your blender with 1/2 the onion and the can of coconut milk. I use a spatula to get every last bit of coconut cream from the can. Do not over-fill your blender. Blend until very smooth. Pour the mixture into a heavy pot-DO NOT HEAT THE POT YET. Take the other half of the squash (or however much you can fit in the blender), the other 1/2 of the onion, and enough chicken broth to make your bisque the consistency you are going for. Start with about a cup. Remember, you can add more broth later, but you can’t take it out. Blend until very smooth and pour the mixture into the pot. Do another batch with just squash and broth if you need to. Heat the soup on medium heat while stirring (this is because it had a tendency to erupt into volcano like bubbles that get everywhere). Check the consistency of the bisque and add more chicken broth if needed. Taste for salt. It’s done as soon as it’s warm enough to eat.