ROASTED BUTTERNUT SQUASH & ROOT VEGETABLE BISQUE
Updated: Sep 21
The perfect cozy fall recipe!
Introduction
If you're looking for a hug in a bowl you found it here!
As the weather gets cooler, I'm sure we are all venturing back into our homes early, swapping ice coffee, for lattes, and indulging in all the pumpkin treats! When the weather temps start to dip all I want to do is snuggle up on the couch with a book and a cup of tea, not to mention I start craving all the warm and cozy soups.
This last week I had this delicious Fall Vegetable Bisque prepped as part of the Fall Inspired AIP Compliant Meal Prep. There's nothing quite like the comfort of a warm, creamy bisque to welcome the fall season. This soup is packed with fall’s finest flavors- butternut squash, roasted carrots, and parsnips. This bisque is more than just a bowl of soup—it's a hug in a bowl, perfect for those chilly evenings.
Whether you're hosting a dinner or just indulging in some self-care, this recipe brings a rich, velvety touch to your fall table, warming you from the inside out.
Table of Contents
Ingredients
2 pounds chopped peeled butternut squash
3 parsnips, peeled and roughly chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
2 cups coconut cream
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Ingredient Substitutions:
Butternut Squash: The butternut squash can be substituted for your favorite fall squash if preferred.
Coconut Cream: The coconut cream can be substituted with a dairy free yogurt in this recipe to give the soup the same consistency.
How to Make Roasted Butternut Squash and Root Vegetable Bisque
Preheat Oven and Prepare Vegetables: Preheat the oven to 475 F. Peel the carrots, parsnips, and butternut squash. Add to a baking sheet with olive oil, season if desired. Roast the vegetables for 25 minutes or until soft.
2. Blend: To a high speed blender, add the roasted vegetables, coconut cream, nutmeg and ginger.
3. Plate, and Enjoy: Enjoy this warm fall bisque with your favorite gluten free bread, croutons, or on its own!
Frequently Asked Questions
Can I make this bisque ahead of time? Absolutely! This bisque can be made a day or two in advance. Just store it in an airtight container in the fridge and reheat gently on the stovetop when ready to serve.
Can I freeze the bisque? Yes, this bisque freezes well! Just allow it to cool completely, store it in a freezer-safe container, and freeze for up to 3 months. Reheat on the stove when you’re ready to enjoy.
What can I serve with this bisque? Crusty gluten-free bread, a fresh green salad, or roasted fall veggies make great sides. You can also top the bisque with crispy bacon, toasted seeds, or fresh herbs.
Can I add protein to this bisque? Absolutely! Shredded chicken, shrimp, or even roasted chickpeas can add protein while keeping the flavor intact.
What’s the best way to blend the bisque for a smooth texture? Use an immersion blender directly in the pot for the easiest clean-up. Alternatively, you can transfer the soup in batches to a high-speed blender and blend until smooth.
Storage Instructions:
Refrigerating: Allow the bisque to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. When reheating, warm the bisque over low heat on the stovetop, stirring occasionally until heated through.
Freezing: If you’d like to freeze the bisque, first allow it to cool completely. Pour it into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and freeze for up to 3 months.
Reheating from Frozen: Thaw the bisque overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. If needed, add a splash of broth or water to reach your desired consistency.
Full Recipe:
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I cannot have coconut, or dairy what can I replace the coconut with?