Easy Butternut Squash Bisque (Dairy Free) 
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Easy Butternut Squash Bisque – creamy and comforting, this Butternut Squash Bisque recipe is rich, flavorful, and dairy free! Includes Instant Pot instructions.
Best Butternut Squash Bisque Recipe
This easy Butternut Squash Soup recipe is a seriously delicious and creamy soup that is a great addition to any menu! It’s perfect for lunch, as a first course to an elegant meal, or served with salad or sammies for a casual dinner. It is also packed with nutrition and is dairy free!
Made with just a few simple ingredients, this soup is so tasty and satisfying and has a silky bisque-like texture without any heavy cream. It’s one of my go-to recipes for meal prep. I love to make a big batch on Sunday and eat it all week for lunch or added to dinner.
Ingredients
- Butternut Squash – fresh or frozen, cut into cubes.
- Olive Oil – avocado oil or coconut oil works too.
- Carrots – use any color/variety. It is not necessary to peel the carrots if you would like to skip that step!
- Onion – I prefer to use yellow onions with a milder flavor in soups and bisque recipes.
- Garlic
- Broth – choose a low sodium chicken broth or vegetable broth. Or try my homemade chicken stock and vegetable stock.
- Coconut Milk – I use coconut milk to keep my bisque dairy free, but you may also use heavy cream. For my pantry staples like coconut milk and chicken stock, I use Thrive Market. Their products are organic, high quality, and priced at a discount. It’s an online delivery service, so I also love the convenience!
- Sea Salt and Black Pepper – season the bisque after pureeing to taste.
How to Make Butternut Squash Bisque
- Warm the oil in a large pot over medium-high heat. Add the carrots and onions to the pot and cook for 3-4 minutes until just beginning to soften.
- Add the garlic and continue to cook for 30 seconds.
- Add the squash and broth to the pot, increase the heat, and bring to a boil.
- Cover and reduce to low heat. Simmer for 15 minutes.
- Remove from heat and puree the soup using an immersion blender (a food processor can also be used here, blending in batches.)
- Stir in the coconut milk and season with salt and black pepper.
- See recipe notes for instructions on how to make in the Instant Pot.
Variations & Tips
- For a vegan butternut squash soup, use vegetable broth and coconut milk.
- Topping suggestions: a swirl of coconut milk or cream, pumpkin seeds, chopped parsley, a dollop of sour cream or Greek yogurt,
- My favorite time and money saving trick is to buy the fresh squash when it’s in season (and cheap), peel and cut into cubes, and freeze it. You’ll be amazed at how easy this soup is to whip up with the frozen squash and just a couple of pantry ingredients.
What to Serve with Butternut Squash Bisque
Keep it meat free and serve with a grilled cheese sandwich and a green salad.
Serve with Rosemary Turkey Tenderloins and Mashed Potatoes for a simple downsized Thanksgiving meal.
Pair with Cranberry Chicken Salad for a nutritious, light lunch.
Favorite Tools
An Immersion Blender is essential for making creamy soups like this Butternut Squash Soup and similar versions. I use mine ALL the time, especially for soups such as Instant Pot Creamy Herbed Chicken Stew and Creamy Cauliflower Soup.
A decent soup pot is a great investment. You can spend a lot or a little, but I like this moderately priced pot for making big batches of soup.
Storage Instructions
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
To freeze, pour cooled soup into a freezer safe container (I love these Souper Cubes for freezing individual portions) and place in the freezer. The bisque will keep well for up to 6 months.
Butternut Squash Bisque Macros
Protein – 5 grams
Carbs – 22 grams
Fat – 6 grams
More Creamy Soup Recipes
If you love this Whole30 Butternut Squash Soup, try my Detox Turmeric Veggie Soup. It’s full of anti-inflammatory cleansing ingredients and is so tasty!
Instant Pot Creamy Chicken & Wild Rice Soup
Butternut Squash Bisque (Dairy Free)
Ingredients
- 6 cups cubed butternut squash (fresh or frozen)
- 3/4 cup diced carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (Swanson low sodium chicken broth is my favorite)
- 1/3 cup coconut milk
- salt and pepper, to taste
- 1 Tablespoon coconut or olive oil
Instructions
- Heat oil in a large pot over medium high heat. Add carrots and onion and cook for 3-4 minutes. Add squash and garlic, cooking and stirring for another 3-4 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes (or until veggies are soft.)
- Remove from heat. Puree the soup using an immersion blender or in a standard blender (working in batches.) Stir in the coconut milk and add salt and pepper to taste.
- Serve with an additional swirl of coconut milk if desired.
Instant Pot Instructions
- Combine squash, carrots, onion, garlic, and broth in the Instant Pot. Set for 15 minutes on Manual function.
- Let pot depressurize naturally or perform a quick release. Add coconut milk and puree the soup using an immersion blender. Add salt and pepper to taste.
Nutrition
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20 Comments on “Easy Butternut Squash Bisque (Dairy Free)”
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This was AMAZING!! I added about 1/4 cup nooch to give it a little cheesiness. It made a nice big batch that I was able to freeze most of for later. YUM!! Thank you so much!
Thanks, Julie! So glad you enjoyed the recipe. I think I need to try your nooch idea!!
Can you recommend a brand of coconut milk?
Hi Marianne,
Thai Kitchen coconut milk (in the can) is my favorite. You can usually find it in the Asian section. Enjoy!
This turned out AMAZING. Thanks for the super simple, healthy recipe!
Thanks so much, Kat! Glad you enjoyed it!
I made this soup tonight and it was very tasty. I didn’t add any salt because there was plenty in the chicken broth. I omitted the pepper to make the soup AIP. My husband added wafer-thin slices of apple to garnish it which gave it a touch of sweetness. Finally, we used coconut cream to, well make it creamy.
Thanks for the recipe!
Simple and so quickly made. Just a few ingredients too, which makes it faster to put together! I did add a chopped, crisp apple.
The soup was well-received at my table!
Total crowd pleaser! Added riced cauliflower and topped with basil, toasted pepitas and whole30 compliant bacon crumbles. So delicious!
Thanks, Ashley! I LOVE your suggestions!!
A little nutmeg added a much bolder flavor.
What can I use instead of coconut milk. I am allergic to it.
Half and half, almond milk, or any other nut milk will work!
Yummmm! This soup is beyond decadent and I took a few creative liberties to build upon this recipe. Used bone broth for extra protein kick, threw in a little shallot, turmeric, herbs de provence and some nutritional yeast per the recommendation of another reviewer. The color isn’t as vibrant likely given my additions, but so good! A touch of smoked paprika as a topping is also delicious.
This butternut squash bisque was so good! This is the perfect soup recipe for the cooler weather.
Creamy, light and delicious, this is a fabulous Fall flavored bisque.
This butternut squash bisque was creamy, hearty, and so comforting!! I know I’m going to be making this often during the fall and winter months!
This butternut squash was so incredibly creamy and the perfect side for dipping ham and cheese sandwiches in.
I was looking for a flavorful fall soup and I’m so glad I found this recipe! It’s so yummy. Fall in a bowl!