Inspiration from Meghan

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Roasted Butternut Squash Soup + Coconut Apple Bisque


"Tis the season of holiday soirees, potluck feasts, winter vegetables and warm cozy kitchen.

My man and I were invited out for a family Chanukah dinner that was declared vegan, nut-free, gluten-free and loveful. My kind of friends-become-family kinda evening.

This was what I cooked up. I wanted something slow cooked, layered with flavours, kiddie friendly, super warming and of course, delicious. It's always a little worrisome to create a from scratch brand new recipe to take to share with others, but I am an expert, right? Right????

After a weekend of feasting, sleeping in, breathing deeply, this was perfect. My secret to making this Roasted Butternut Squash Soup EXTRA awesome- I didn't just pre-roast the squash. I pre-roasted the onions, carrots and apples too.

Roasted Butternut Squash + Coconut Apple Bisque


Prep time: 

Cook time: 

Total time: 

Yield: 8 Servings

A nourishing, super warming and flavourful bowl of Roasted Butternut Squash and Coconut Apple Bisque

  • 1 4 lb butternut squash, about 8 cups
  • 2 Tbs olive oil
  • 2 red onions, quartered
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 Granny Smith apples, quartered + 1 apple thinly sliced.
  • 1 tbsp ginger, minced
  • 2 tsp cinnamon
  • ½ tsp fresh grated nutmeg
  • ½ tsp maca powder
  • 1 tbsp goji berries
  • 8 cups water
  • 1 can organic coconut milk
  • sea salt + cayenne to taste

Make It Like So
  1. Preheat oven to 400
  2. Slice squash lengthwise down the middle, de-seed and rub with olive oil.
  3. Place sliced side down on parchment lined baking sheet.
  4. Toss onions, carrots and celery in olive oil and add to baking sheet. Bake at 400 for 20 minutes.
  5. At 20 minute mark, lightly toss the two quartered apples in olive oil and add to baking sheet. Bake everything for another 20 minutes.
  6. Remove squash, onions, carrots, celery and apples from oven. Scoop squash away from peel and add to large stock pot with onions, carrots and apples along with minced ginger, cinnamon, grated nutmeg, maca, goji berries and water.
  7. Simmer for 20 minutes.
  8. Stir in coconut milk, sea salt and cayenne and transfer to a blender. May have to do it in batches. Blend until smooth.
  9. Serve with thin slices of raw apple as garnish.

Question of the day: What are some of your best recipe ever secrets?

10 Responses to “Roasted Butternut Squash Soup + Coconut Apple Bisque”

  1. Candace said…
    This looks delicious! It hasn't been very wintery over here in Texas until two days ago. So we've been pretending and eating soup like it is going out of style! Love the warmth!
  2. Priscilla said…
    Do you think I can substitute Japanese pumpkin for butternut squash?
  3. Deena said…
    This is so delicious. My whole family loved it, even my 2 little boys!
  4. Peggy1982 said…
    How many servings is in this receipe?
  5. Sandy said…
    Meghan, I have been told that olive oil should NOT be used for roasting veggies or for any other high temp cooking. Do you agree?
  6. Karla said…
    I read somewhere olive oil turns into trans fats when heated. At what point is this true?
    • Meghan Telpner said…
      All oils have a smoke point and olive oil is best to medium heat- this is true. If you are concerned, best to use ghee or coconut oil. It is not true however that you would be turning your olive oil into a transfat with this soup recipe. You might, however, denature some of the health promoting properties of the oil.
  7. […] Butternut squash soup + chickpea bread […]
  8. Caitlin said…
    Beautiful flavours, beautiful colours and one beautiful big bowl of soup. I love this recipe!

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