Skinny Butternut Squash and Red Pepper Bisque (Vegan & Glutenfree)

Skinny Butternut Squash and Red Pepper Bisque is a creamy soup filled with smokey flavors from roasted butternut squash, red peppers, and tomatoes.

Skinny Butternut Squash and Red Pepper Bisque is Vegan & Glutenfree.

It’s delicious and an absolute comfort food in every bite. 


Who’s ready for some super easy and yummy Skinny Butternut Squash and Red Pepper Bisque cause that’s my recipe for this weekend nosh.

It’s also popular as Skinny Butternut Squash Soup or Skinny Butternut Squash Bisque too.

It’s been raining on and off this entire week (here in California) and I’ve been feeling so sad looking at all those grumpy-grey clouds, lifeless trees.

And with rain forecasted for the entire week ahead, I really needed something warm, comforting and colorful.

Working from home does give you the advantage that you can snuggle up in your fav blankie, sit in jammies the whole day.

Along with doing your business at the same time but rainy week+work from home is not fun at all.

So, to drive away some of those winter blues, I’m having few of my friends come over and we all are going to work from my home.

 (I’m not sure about the work part but I can guarantee there’s going to be whole to of chitter-chatter 😉 ).


So, before the girls arrive, I’m planning the menu and on top of my list is this Skinny Butternut Squash and Red Pepper Bisque along with garlic bread and my fav lemon yogurt cake.

Now, I was thinking of a mixed vegetable chili but the girls really love bisque and bisque it is.

Now, for anyone who’s not familiar with the term ‘Bisque’ (don’t worry, I was too as growing up, we knew only soup or creamy soup…no bisque).

It’s a french, cream based smooth soup usually made with seafood, however, we do have a vegetarian version of them too like tomato, pumpkin, squash or peppers.

I’ve been making bisques for 5-6 years now and one thing that I’ve learned is that you need to be patient with it.

You can definitely make one in 15 minutes too but for a rustic, flavorful version, there is no shortcuts and no rush.


To make this gorgeous – creamy bisque with flavor in every spoonful:

You NEED to Follow These Steps:


1. Roast the vegetables in the oven for 30-45 minutes.


2. Cook the roasted vegetables and seasoning.


3. Puree the cooked mix, add cream (Cream has to be at room temperature)


4. Simmer for 10 more minutes.


5. Serve Fresh. 



It’s not tough to make a bisque but it does require some time for that perfect flavor.

I usually make them a day before and keep it in the fridge and next day simmer for another 10-15 minutes which makes the bisque extra creamy and rich with flavors.

For this particular version, I’m simply decorating with coconut cream (pour in a ziplock and decorate like icing) and some fresh cilantro.

However, you can use nuts, meats or any other topping of choice.


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Yields 4 Large Bowls

Skinny Butternut Squash and Red Pepper Bisque

40 minPrep Time

16 minCook Time

56 minTotal Time

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Recipe Image


1 Large Butternut Squash - Peeled & Cubed (you can use fresh or frozen)

2 Large Red Peppers - Cubed

1 Large Tomato - Cubed

1 Large Yellow Onion - Cubed

2 Garlic Clove

4 Basil Leaves

3 Cups Vegetable Broth - homemade or store-bought

1 Can Coconut Milk - I'm using low fat

5 Tbsp Extra Virgin Olive Oil

Cilantro - for decoration

1 Tbsp Coconut Cream - for decoration - optional


1 Bay Leaf

1/8 Tsp Ground Pepper

1/2 Tsp Salt


    Roast the Veggies in Oven:
  1. Preheat the oven to 400F.
  2. Place all the cubed vegetables in a baking pan and sprinkle 3 tbsp of EVOO over it.
  3. Roast the vegetable for 30 mins or till butternut squash is cooked.
  4. Remove from oven and let cool for few minutes.
  5. Make the Soup:
  6. Heat a deep large pan and add 2 Tbsp of EVOO.
  7. Add Bay Leaf, roasted vegetables and saute for a minute.
  8. Now, add the fresh basil, vegetable stock, salt, pepper and cover with a lid.
  9. Reduce the flame to medium and cook for another 5-10 minutes (sauteing every 2 minutes).
  10. After 10 minutes, remove the cover and add coconut milk.
  11. Saute and cook for 2 minutes over low flame.
  12. Turn off the flame and let the mix cool to touch.
  13. Now, you can either transfer the content to a blender jar or use immersion blender to puree everything to a smooth creamy mix.
  14. Heat the same pot and transfer the pureed bisque to the pan and heat nicely.
  15. Once the bisque properly heated, transfer to serving bowl.
  16. Decorate with cilantro and coconut cream (if using cream let the soup warm to touch).
  17. Serve Fresh.



5206 cal


218 g


466 g


89 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Enjoy the warm Skinny Butternut Squash and Red Pepper Bisque with your loved ones.
Until Next Time ~ XoXo

30 Replies to "Skinny Butternut Squash and Red Pepper Bisque (Vegan & Glutenfree)"

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  • Ana Ojha January 9, 2017 (3:23 am)
    This looks incredibly delicious and thanks for sharing the recipe with us!
  • Lisa Rios January 8, 2017 (3:03 pm)
    My goodness, this looks super delicious and I have never had one such recipe before. Though the preparation is bit longer I love anything that involves roasted veggies and the final output looks mouth watering too.
  • Rosemary January 8, 2017 (8:11 am)
    This looks amazing. I love butternut squash, but have never tried making a bisque. This is a great recipe that looks simple enough to make. I will definitively give it a go!
    • Molly Kumar January 12, 2017 (6:16 pm)
      That would be awesome, do give it a try - Thanks :)
  • Kristina Dapaah January 8, 2017 (2:21 am)
    This looks divine! Butternut squash is so versatile and this is a recipe id definitely try!
  • Krysten January 7, 2017 (9:16 pm)
    This bisque looks so good! I have been making bisque for a long time too and it's fun to see someone make one in such a new way! Thank you!
  • Katie Kinsley January 7, 2017 (2:18 pm)
    It looks delicious. I'm not sure, I might have missed it, but what is EVOO?
    • Molly Kumar June 26, 2017 (2:32 am)
      Thanks Katie and EVOO is 'Extra Virgin Olive Oil' :)
  • Emily January 7, 2017 (4:19 am)
    Oh yum! It is so cold here right now that soup is just what we all need. My daughter loves any and all soups, this is a new one to try!
  • Kayvona January 7, 2017 (3:42 am)
    Sounds delicious! And your presentation is so beautiful!
  • Claudia Krusch January 7, 2017 (2:22 am)
    This looks so delicious and easy to make. I will have to get the ingredients I need to make this on the weekend. Butternut squash is one of my favorites.
    • Molly Kumar January 7, 2017 (3:22 am)
      Thanks Claudia and enjoy the silky creamy goodness of this soup.
  • Laura Funk January 7, 2017 (1:59 am)
    I love your vintage bowls! Super pretty. My mom would love this recipe for sure. Sharing!
    • Molly Kumar January 7, 2017 (3:58 am)
      Thanks Laura. The bowls are from my mommy's cutlery collection (which I keep eyeing all the time ;)) Glad your mom will like the recipe.
  • Kelsi January 7, 2017 (12:44 am)
    I am 100% making this this weekend. Thanks for sharing!
  • Rebecca Bryant January 7, 2017 (12:09 am)
    OH MY GOODNESS!! This looks so amazing and Perfect for this time of year. I am so trying this.
    • Molly Kumar January 7, 2017 (4:40 am)
      Thank you Rebecca. They definitely are delicious for this time of the year.
  • {Erica}EverythingMomandBaby January 6, 2017 (8:13 pm)
    I love roasting my veggies whenever I make soup. This sounds so yummy and I even had a butternut squash soup for lunch today!
    • Molly Kumar January 7, 2017 (4:46 am)
      That is awesome, roasting the vegetables brings out so much of flavors.
  • carissa garabedian January 6, 2017 (7:21 pm)
    This looks so good, I just recently had aButternut soup at Panera that I loved and wished I had recipe. I would love to try this, it looks so good and healthy. Panera floated pumpkin seeds on the top, I may have to add that because I love a crunch. Thanks!
  • Ashley S January 6, 2017 (6:42 pm)
    Two of my favorite ingredients!! I'll definitely have to try this recipe out. I LOVE Butternut Squash soup :)
  • Kwame January 6, 2017 (5:57 pm)
    I love butternut squash soup! I'm totally pinning this so I can try it for dinner.
  • Ashley January 6, 2017 (5:44 pm)
    Mmm butternut squash bisque looks delicious! I need to try to make this.

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