SQUASH BISQUE
Thick, creamy butternut squash soup is incredibly comforting and perfect on a chilly fall day, although you could definitely lighten it up and serve it any time of year. Make a big batch of this the next time you find a butternut squash at the market—you’ll be glad you did. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
3 tablespoons (45 ml) grass-fed butter
1 onion, diced
3 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon red pepper flakes (less if you prefer it milder)
1 large butternut squash, peeled and diced
4 cups (960 ml) chicken broth
1 (13.5-ounce) can full-fat coconut milk
Salt
Freshly ground black pepper
- In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the thyme and red pepper flakes. Stir again and add the squash, quickly sautéing for about 3 minutes.
- Pour the chicken broth in, and bring to a boil. Reduce the heat to low, and simmer for 20 to 30 minutes. Add the coconut milk, and stir until well incorporated. Remove from the heat.
- Allow the soup to cool slightly for about 5 minutes, and then carefully blend it, either with an immersion blender or in a regular blender (pour it in and blend it in batches, but don’t overfill the blender, and hold a clean dishtowel over the lid while you’re blending; hot soup can be volatile).
- Taste, season with salt and pepper, and serve.
VARIATION 1 CURRIED SQUASH BISQUE: Add 1½ tablespoons curry powder to the pan when you add the thyme and red pepper flakes.
VARIATION 2 CARROT-SQUASH BISQUE: Add 3 or 4 peeled and chopped carrots to the pan when you add the squash.
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Squash bisque is the velvety, golden soup that tastes like a restaurant appetizer but comes together in one pot in half an hour. Butternut squash simmers with sweet onion, garlic, thyme, and a whisper of red pepper, then coconut milk gives it that classic creamy bisque body without any dairy. Blend it smooth and serve it steaming.
Pro Tips
- Sauté the squash briefly before adding the broth — a few minutes in butter builds nutty depth that plain boiled squash can't match.
- Blend the soup thoroughly until completely smooth; a good blender makes this bisque silky, and it's worth the extra minute.
- Add the coconut milk off the heat at the end so it stays creamy and never splits.
- The red pepper flakes add a gentle background warmth — keep them in even if you don't like heat; they don't read as spicy.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes — pre-cubed frozen squash is a great shortcut and needs no peeling. Add it straight to the pot and simmer until tender.
Does this bisque freeze?
Beautifully — freeze before adding the coconut milk for the smoothest texture, then stir the coconut milk in as you reheat.
What's the difference between bisque and regular soup?
Traditionally bisque is a smooth, creamy shellfish soup; today it just means any velvety, pureed soup like this one, made rich with cream or coconut milk.
Is squash bisque Paleo?
This version is — coconut milk stands in for heavy cream, and there's no flour to thicken it. Naturally gluten-free and dairy-free.
Recipe Card
Ingredients
Method
- In a large saucepan over medium heat, melt the butter.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the thyme and red pepper flakes.
- Stir again and add the squash, quickly sautéing for about 3 minutes.
- Pour the chicken broth in, and bring to a boil.
- Reduce the heat to low, and simmer for 20 to 30 minutes.
- Add the coconut milk, and stir until well incorporated.
- Remove from the heat.
- Taste, season with salt and pepper, and serve.
