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

Cook Time45

Total Time1

Course: dinner, Soup

Cuisine: American

Servings: bowls

Calories: 385kcal

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

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!

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