Cece Turk

This rich, creamy soup is surprisingly simple to make and is 100% vegan. It utilizes seasonal fruits, veggies, and spices which make the ingredients more affordable, too. Enjoy with a side of crusty bread for a filling late autumn meal.

Butternut Squash Bisque

Ingredients (three servings):

  • 1 small butternut squash, halved or quartered
  • 1 tablespoon+½ teaspoon olive oil
  • ¼ cup coconut milk
  • ¼ cup vegetable broth (can be replaced with more coconut milk)
  • ½ of 1 apple, peeled and diced
  • 1 teaspoon fresh or ground ginger root
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Black pepper to taste


First, preheat the oven to 425 degrees Fahrenheit.

Remove seeds* and stringy flesh from squash. Rub the cut side with about 1 tablespoon olive oil, place on a foil-lined baking sheet face down and roast until tender, about 45 minutes.

Toast cumin and ginger in ½ teaspoon oil on low heat until fragrant. This will take about 1 minute, stirring continuously.

Remove squash from the oven and poke with a fork to ensure that it is cooked completely. Scrape flesh away from skin and place in a heat-safe blender or food processor along with the coconut milk, broth, apple, chili powder and ginger mixture. Blend until smooth in 30-second intervals. 

Pour soup into a saucepan on medium-low heat until warm. Pour into a bowl, top with black pepper and serve immediately.

This soup can be made ahead of time, stored in a container and heated up later. 


*You can coat butternut squash seeds in olive oil and sea salt and roast in a 400-degree oven for 7-10 minutes.

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