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

Skinny Butternut Squash and Red Pepper Bisque: creamy soup filled with smokey flavors from roasted butternut squash, red peppers, tomatoes, herbs and coconut milk. It’s delicious and absolute comfort food in every bite. skinny butternut squash red pepper bisque on a marble table with napkins

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 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 😉 ).roasted butternut squash soup

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.

Ingredients for the Skinny Butternut Squash and Red Pepper Bisque:

  • Butternut Squash
  • Red Peppers (these can be mini peppers or 1 Big one)
  • Tomatoes
  • Coconut Milk 
  • Herbs
  • Seasoning

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.butternut squash - red pepper soup

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

How to Make Skinny Butternut Squash Red Pepper Bisque:

  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.

butternut squash bisque recipe on a white plate

 

:: You May Also Like ::

 

Lentil and Butternut Squash Curry (Vegan & Glutenfree)Indian-butternut-squash-curry-recipe

 

Healthy Instant Pot – Lentil Zucchini Souphealthy-lentil-zucchini-soup1

 


Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

 Skinny Butternut Squash and Red Pepper Bisque

 

Yield: 6

Skinny Butternut Squash and Red Pepper Bisque (Using Coconut Milk)

Skinny Butternut Squash and Red Pepper Bisque (Using Coconut Milk)

Skinny Butternut Squash and Red Pepper Bisque: creamy soup filled with smokey flavors from roasted butternut squash, red peppers, tomatoes, herbs and coconut milk. It's delicious and absolute comfort food in every bite. 

Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes

Ingredients

  • 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

Seasoning

  • 1 Bay Leaf
  • 1 Tsp Italian Seasoning
  • 1/8 Tsp Ground Pepper
  • 1 Tsp Salt - use as per taste
  • 1/4 Tsp Black Pepper

Instructions

Roast the Vegetables:

  1. Preheat oven at 375F.
  2. Place cubed butternut squash, red peppers, tomato, onion, clove in a large baking tray.
  3. Sprinkle salt and pepper.
  4. Add 3tbsp olive oil (you can use a olive oil spray too) and mix everything evenly (make sure the veggies are properly coated with oil +salt+pepper).
  5. Roast in oven for 25-30 minutes.
  6. Turn off the oven and place the baking tray on a slab to cool.

Make the Skinny Butternut Squash and Red Pepper Bisque:

  1. Place the roasted veggies in a blender and pulse to form a smooth soupy mix. (keep aside).
  2. Heat a large non-stick pot or dutch pot.
  3. Add 2 tbsp olive oil and add the bay leaf.
  4. Pour the blended veggies, vegetable broth and stir everything together.
  5. Add seasoning, basil leaves and let this simmer on medium flame for 10 minutes (stir in-between).
  6. Finally add the coconut milk and mix everything.
  7. Let this simmer for another 5 minutes.
  8. Turn off the heat and check the soup using a spoon for seasoning (please be careful it will be extremely hot).
  9. Transfer the soup to serving bowls, top with coconut cream and add some chopped cilantro on top.
  10. Serve Hot and enjoy

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 290 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 542mg Carbohydrates: 15g Fiber: 2g Sugar: 7g Protein: 3g

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

roasted-butternut-squash-soupeasy-butternut-squash-soup-recipe  how-to-make-butternut-squash-bisqueSkinny Butternut Squash and Red Pepper Bisqueskinny-butternut-squash-and-red-pepper-soup

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

  • 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.

Leave a reply

Your email address will not be published.