Harvest Squash Bisque
Creamy roasted squash bisque with coconut milk, maple and warm spices. Easy to make, blend, store, and adapt to other winter squash.
Watch Justin Large of Left Coast Food prepare this bisque and accompanying Cashew Cacao Dukkah on WGN's Lunchbreak.
The Spice House and Left Coast Food are partners of Pilot Light, a food education non-profit organization in Chicago.
- Roast or use pre-roasted butternut squash, sweat aromatics, simmer, then puree for a smooth bisque.
- Finish with coconut milk, maple syrup, cinnamon and a touch of cayenne for balanced sweetness and warmth.
- Make ahead: cool quickly, refrigerate up to 4 days or freeze up to 3 months. Reheat gently and adjust consistency with liquid.
Preparation Instructions:
1. In a large saucepot, combine shallot, garlic, ginger and oil. Sweat over medium heat. 5 minutes. Stir often.
2. Add Squash and 1.5 teaspoons salt. Stir to combine. Cook 5 more minutes, stirring often.
3. Add 1 quart water, stir well. Simmer for 30 minutes, stirring occasionally.
4. Remove from heat, puree with immersion blender until smooth.
5. Whisk in the finishing ingredients. Taste and adjust seasoning if necessary.
6. Cool soup in an ice bath until cold. Serve it hot for service.
7. Serving suggestion: Serve with a garnish of olive oil, fresh parsley, and a dollop of Cashew Cacao Dukkah. See the link in description at the top of this recipe.
thespicehouse.com
Frequently Asked Questions
Is this bisque vegan and gluten free?
Yes. Using olive oil, coconut milk and maple syrup keeps the bisque vegan and naturally gluten free. If you swap in dairy cream it is no longer vegan.
How do I roast butternut squash for this recipe?
Preheat the oven to 400 F. Cut squash in half, scoop out seeds, peel if you like, or roast with the peel and scoop after. Toss flesh with a little oil and salt, spread on a baking sheet, and roast 35 to 45 minutes until tender. Cool, then scoop or chop for the soup.
Can I use other squashes or canned pumpkin?
Yes. Kabocha, pumpkin or acorn squash all work. Kabocha is sweeter and yields a thicker texture. Canned unsweetened pumpkin is fine but may need less simmering and a flavor boost with a bit more maple, spice, or salt.
How do I get a silky smooth texture?
Use an immersion blender directly in the pot for a smooth result. If using a countertop blender, cool the soup slightly, vent the lid, and blend in small batches. Strain through a fine mesh if you want an extra-silky finish.
How can I adjust the thickness or spice level?
Thin the bisque with more water or coconut milk for a lighter soup. To thicken, simmer uncovered to reduce liquid or use less added water. Increase or cut the cayenne and cinnamon to suit your heat and spice preference.
Can I make the bisque ahead and how do I store it?
Yes. Cool quickly in an ice bath, refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on low, stirring and adding liquid if needed.
What is Cashew Cacao Dukkah and what can I use instead?
Cashew Cacao Dukkah is a crunchy spice-nut topping that adds texture and chocolatey notes. If you do not have it, use toasted chopped nuts, pumpkin seeds, zaatar, or a drizzle of good olive oil with parsley and a small dollop of yogurt or coconut cream.
Is this bisque vegan and gluten free?
Yes. Using olive oil, coconut milk and maple syrup keeps the bisque vegan and naturally gluten free. If you swap in dairy cream it is no longer vegan.
How do I roast butternut squash for this recipe?
Preheat the oven to 400 F. Cut squash in half, scoop out seeds, peel if you like, or roast with the peel and scoop after. Toss flesh with a little oil and salt, spread on a baking sheet, and roast 35 to 45 minutes until tender. Cool, then scoop or chop for the soup.
Can I use other squashes or canned pumpkin?
Yes. Kabocha, pumpkin or acorn squash all work. Kabocha is sweeter and yields a thicker texture. Canned unsweetened pumpkin is fine but may need less simmering and a flavor boost with a bit more maple, spice, or salt.
How do I get a silky smooth texture?
Use an immersion blender directly in the pot for a smooth result. If using a countertop blender, cool the soup slightly, vent the lid, and blend in small batches. Strain through a fine mesh if you want an extra-silky finish.
How can I adjust the thickness or spice level?
Thin the bisque with more water or coconut milk for a lighter soup. To thicken, simmer uncovered to reduce liquid or use less added water. Increase or cut the cayenne and cinnamon to suit your heat and spice preference.
Can I make the bisque ahead and how do I store it?
Yes. Cool quickly in an ice bath, refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on low, stirring and adding liquid if needed.
What is Cashew Cacao Dukkah and what can I use instead?
Cashew Cacao Dukkah is a crunchy spice-nut topping that adds texture and chocolatey notes. If you do not have it, use toasted chopped nuts, pumpkin seeds, zaatar, or a drizzle of good olive oil with parsley and a small dollop of yogurt or coconut cream.
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