Butternut Squash Tomato Bisque (dairy-free)

Butternut Squash Tomato Bisque- made with roasted butternut squash and tomatoes, this rich and creamy soup is easy to make and secretly dairy-free! (vegan, gluten-free)

I don’t think it’s possible to let the fall season pass by without making a pot of butternut squash soup. I have several recipes on my site that I love for different reasons. This one has earned a spot for its unique spin on a creamy tomato bisque. Butternut squash lends a subtle sweet and nutty flavor while tomatoes bring plenty of savory umami goodness.

In addition, we’re amping up the protein (and fiber) with two ingredients that give the soup its luxuriously creamy texture while still being dairy-free. Can you guess what they are?

Butternut Squash Tomato Bisque Ingredients

• Butternut Squash– The star of the recipe! You can use squash that has already been peeled and diced (to save time and effort) or a whole squash sliced and half with the seeds removed (as pictured). It should weigh about 2lbs.
• Extra Virgin Olive Oil- We’ll coat the onion, garlic and tomatoes in the oil to prevent them from burning as they roast.
• Tomatoes- Any kind of tomatoes will work here since we’re blending them up. If you don’t have access to fresh tomatoes, diced tomatoes in a can will accomplish the same goal.
• Onion- Yellow, white or sweet onion all work.
• Garlic- We’re using an entire bulb of fresh garlic in this soup! It adds so much flavor and is great for immunity during the colder months.
• Cashews- Gives the soup a luxurious creamy texture while also adding healthy fats, vitamins and minerals. You can omit them, if desired.
• White Beans- Thickens the soup while secretly adding fiber, protein, calcium and iron.
• Vegetable Broth- Be sure to use a flavorful broth for best results.
• Tomato Paste- Adds umami depth. I don’t recommend skipping it!
• Dried Thyme- I love thyme in this recipe but basil would also be delicious.

How to Make Butternut Squash Tomato Bisque

1. Roast the squash, onion, tomato, and garlic. If using an entire squash (as pictured) you will need to slice it in half and clean out the seeds and loose strands first. Roast for about 15-20 minutes before adding the tomatoes, onion and garlic to the pan. If using precut squash, you can roast everything at the same time.
2. Add the cashews, beans, broth, tomato paste and thyme to a blender.
3. Scoop the roasted squash away from the flesh and transfer to the blender. Squeeze out the roasted garlic in the blender. Dump the roasted tomatoes and garlic in the blender.
4. Blend until smooth and creamy.
5. Add salt & pepper, to taste.
6. Cook in a pot until heated through.
7. Serve warm and enjoy!

More Butternut Squash Recipes To Try

• Butternut Squash Enchilada Casserole
• Roasted Butternut Squash Lentil Curry
• Butternut Squash Quinoa Chili
• Butternut Squash Risotto
• Roasted Butternut Squash Soup with Apples and Pecans
• Butternut Squash Wild Rice Stew

Print Recipe

Butternut Squash Tomato Bisque (dairy-free)

Made with roasted butternut squash and tomatoes, this rich and creamy soup is easy to make and secretly dairy-free! (vegan, gluten-free)

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 4 bowls

Ingredients

US Customary - Metric

• 2 tablespoons extra virgin olive oil
• 2 lb butternut squash, sliced in half with seeds removed (or 2 cups precut squash)
• 1 onion, roughly chopped
• 15 ounces tomatoes, fresh (or use diced canned tomatoes added to blender)
• 1 bulb fresh garlic , with top portion sliced off (approximately ½ inch)
• 2 tablespoons tomato paste
• 1 15-ounce can white beans, drained and rinsed
• ½ cup raw or roasted cashews, optional
• 2 cups vegetable broth, plus more, if desired
• 1 teaspoon dried thyme, or basil
• salt & pepper, to taste

Instructions

• Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
• Lightly oil the flesh of rim of the butternut squash then place face down on the baking sheet. Bake for 15 minutes. Alternatively, if you are using precut squash, you can roast it with the tomatoes and onions from the start.
• Remove the squash from the oven. Add the onion, tomatoes and bulb of garlic to the baking sheet. Toss with remaining oil, making sure to coat the exposed garlic in the bulb.
• Transfer back to the oven and cook for 30 minutes more, or until squash is pliable when squeezed with an oven mitt. Remove the sheet from the oven and set aside to cool.
• Meanwhile, combine the drained and rinsed beans, ½ cup cashews, 2 tablespoons tomato paste, 2 cups broth, and 1 teaspoon dried thyme to a blender.
• Once the squash has cooled enough to handle, use a spoon to scoop the cooked flesh into the blender. Squeeze the bulb of roasted garlic into the blender, then dump the roasted tomatoes and onion into the blender as well.
• Blend on high until smooth and creamy. Add salt & pepper, to taste.
• Transfer to a pot and cook until heated through. Serve warm and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 385kcal, Carbohydrates: 56g, Protein: 12g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 589mg, Potassium: 1508mg, Fiber: 11g, Sugar: 12g, Vitamin A: 25376IU, Vitamin C: 66mg, Calcium: 166mg, Iron: 4mg

Course: dinner, Soup

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!