Butternut Squash Bisque

Butternut Squash Bisque Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 10 mins


1 large butternut squash

1 whole garlic

1 ½ up of cashew cream

1 L organic low sodium vegetable broth 4cups

2 tbsp nutritional yeast

Himalayan pink salt to taste

Black pepper to taste

1 ½ cup roasted pumpkin seeds

2 tbsp olive oil


1 cup raw cashews 1 cup soaked and rinsed

¾ cup water

Himalayan pink salt 1tsp

Blend in a blender until smooth. Use 1 cup to blend with squash and rest while serving to drizzle on each portion. You may add more water to the remaining cream if too thick for the drizzle.


1 ½ raw hulled

Preheat the oven to 375F

Spread the pumpkin seeds on baking sheet lined with parchment paper.

When they start popping like popcorn reduce the temperature to 35oF.

Bake for 5 to 7min.


1Preheat the oven to 375F°, 200C°.

2Wash and cut the squash in half lengthwise.

3Scoop out the seeds and stringy flesh with ice cream scoop or spoon.

4Brush with oil and add salt with pepper.

5Turn them upside down and place on the baking sheet.

6Peal the outer layers of garlic, leaving only the skin of individual clove. Cut the top by using a sharp knife and brush with oil. Wrap in tinfoil and place next to the squash. Bake for 40min. When ready, scoop out the flesh with fork and set aside.

7Bake the squash for 60 to 70min. Depends on the size of your pumpkin. You’ll know it’s ready when you’ll be able to pierce toothpick through the skin.

8Let it cool for 1o min and scoop the flesh with ice cream scoop or spoon.

9Blend in a blender with vegetable broth, roasted garlic, cashew cream and nutritional yeast. You may add more salt and pepper as well.

10Drizzle with cashew cram, top with roasted pumpkin seeds and serve.

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