Butternut Squash Bisque (Dairy Free)
Easy Butternut Squash Bisque - creamy and comforting, this Butternut Squash Bisque recipe is rich, flavorful, and dairy free! Includes Instant Pot instructions.
Servings: 6 servings (1 cup)
Calories: 145kcal
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
Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 728mg | Fiber: 3g | Sugar: 5g | Vitamin A: 17555IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 2mg