vegan butternut squash and apple bisque

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It is entirely possible to get a silky smooth, creamy and comforting bisque without a drop of cream. In fact, you can do it without a single drop of dairy. This vegan bique is a great way to get a serving or two of veggies in a dairy-free, super flavorful meal. When this sucker is cooking, it’s easy to think that there is no possibly way it’ll end up creamy—it’s all veggies! But then once it goes for a whirl in the blender, the soup that comes out is almost pillowy soft. I loved, loved, loved this soup.

I am a big fan of butternut squash. Not only because they are delicious and a great way to get in your daily allowance of Vitamin A and dietary fiber, but also because they are one of the easiest produce items to preserve for the winter. We had one butternut squash plant this summer, planted in a large planter on our apartment patio. That single plant gave us eight squash, which we cured and now have sitting in our dining room just waiting to be used. It’s a really nice treat to be able to use fresh produce that I grew, even in January! Not into growing your own? Next Early Fall, hit up the farmer’s market and snatch up a ton of butternuts while they are cheap and in season. They store beautifully in a cool and dark place. Then, you can avoid shelling out $10 for one squash out of season in the supermarket (been there, done that).

Vegan Butternut Squash and Apple Bisque

Vegan Butternut Squash and Apple Bisque

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The real flavor star in this soup is the butternut squash. The apple lends a nice, naturally-sweet side note that partners perfectly with the warmth of the squash. No apples on hand? Sub in a tablespoon of honey (which isn't vegan) or maple syrup for a similar taste. If you want to up the protein of this dish, sprinkle some crunchy, earthy salted pumpkin seeds on top.


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 tablespoon fresh grated and peeled ginger
  • 2 large carrots, peeled and chopped
  • 1 large apple, peeled, cored and chopped
  • 1/4 teaspoon ground cinnamon
  • 2 medium butternut squash, peeled, seeds removed, chopped
  • 3 1/2 cups vegetable broth
  • Salt and pepper, to taste


  1. Heat olive oil in a large soup pot over medium-low heat. Add garlic, onion, ginger and carrots and cook until softened, about 8 minutes.
  2. Add in all remaining ingredients. Bring to a boil, reduce heat and simmer for 25-30 minutes or until all vegetables are very soft.
  3. Remove from heat, puree in batches in a blender or puree using an immersion blender. Test for seasoning and add more salt and pepper if necessary.
Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 451mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Do you store squash over the winter?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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