• 1 large Butternut squash, peeled, deseeded and chopped
  • 2 large carrots, chopped
  • 2 apples, peeled and chopped
  • 1 large onion, chopped
  • 1 tbsn coconut oil or butter
  • 3 cups chicken stock
  • 1 tbsp ground nutmeg
  • 1 cup coconut milk
  • sea salt and pepper to taste


Let me tell you a story of the little butternut squash that could.  You see, I used to hate butternut squash, not because of the taste, well maybe because of the taste.  I never actually tasted it.  I just hated the idea of it.  It just looked like it tasted gross and I just wasn’t about to give it a chance.  One time (note I said ONE time) my mother decided it would be a good idea to make butternut squash soup for us.  The squash sat out on our stove, cut half open and deseeded, ready for roasting in a pyrex dish.  It sat there for a couple days, staring us in the face meal after meal as if saying, this is your last meal before you have to eat squash in soup, you better enjoy it.  As we waited for mom to have enough time to actually put said squash in the oven (5 children can keep her pretty busy) we complained and argued and pleaded with her not to make the horrid butternut squash soup.  Who makes soup out of squash?!?  Then my sister made a move.  Purely subconscious but brilliant all the same.  She started to heat water in a kettle on the stove.  She turned on the eye she “thought” was for her kettle but it wasn’t, it was actually the eye that the unknowing pyrex dish sat on.  She realized her mistake just as the dish was shattering beneath the squash.  Mom jumped, we cheered!  Dinner was saved and I didn’t have to eat butternut squash in soup!

Now, flash forward 20 years and you’ll find my kitchen filled with as much winter squash as will fit in my Central Market cart.  Butternuts included.  As I was making this bisque today, I couldn’t help but to reflect on my first Butternut squash experience and laugh.  I can’t believe I used to hate such delicious food!  Since you really can’t get more Fall than soup AND squash, I thought, why not combine them?  A delicious outcome if I ever tasted one.  To dress up this Fall dish, I decided to make it a bisque.  The only thing that really makes this a bisque is the coconut milk I add for creaminess.  Of course, you can just make this an ordinary soup and leave the milk out….or just call it a soup, I won’t tell.

Mound of chopped squash, apples and carrots


  • Sub Butter for coconut oil and Whole Milk/Cream for coconut milk if you are not dairy free
  • Sub Vegetable stock for Chicken stock if you are vegetarian


Let’s make some Bisque!

  1. In a dutch oven, melt oil and saute onion until translucent
  2. Add in the chopped squash, carrot, apple and Chicken Stock.
  3. Bring to a boil, cover and simmer until vegetables are fork tender.  About 20 mins
  4. Turn heat off and use an immersion blender to blend vegetables to a smooth consistency.  You may also use a food processor or blender
  5. Stir in coconut milk, nutmeg, salt and pepper

And there you have delicious, creamy and EASY Butternut Squash Bisque.  I think even I would have eaten this as a kid.