Butternut Squash Bisque

This week is busy. School, packing, and homework (and getting ahead on homework because I am missing school next week!) are taking up the majority of my time. However, I am officially packed for my trip to Asia! We leave Saturday morning (2 days! Eek!)! We’re gone for 3 weeks, so I packed a lot of stuff. It was challenging to figure out what to pack, but some useful websites helped me out! I’ll post a “What I’m Packing for a 3 Week Trip” tomorrow on the new travel part of my blog (made specifically to document my trip!). 

My family is in a flurry to get everything done before we leave. We’ve been so busy packing, getting documentation and stuff together, and getting ahead on work and school since we’re peace-ing out next week. This doesn’t leave us much time to cook/ bake! Something that we have been making is soup, because it doesn’t take long to whip up! Soup is just so fantastic for whirlwind days like today! 


This soup is based on a recipe from Cooking Light cooking magazine. The version my mom and I based it off of is non-vegan, so we made it vegan! It’s quick, easy, low-calorie, and delicious! Not to mention gluten-free, sugar-free, nut-free, soy-free, AND vegan! A winner for everyone! 

Enjoy some warm and comforting soup! 

Butternut Squash Bisque

serves 2-3

  • 4 cups cubed peeled butternut squash (about 1 pound, or 2 squash)
  • 1 tablespoon olive oil 
  • 1/4 tsp salt
  • 4 large shallots, peeled and halved
  • 1 (½) piece ginger, thinly sliced (or 1 Tbsp ginger paste)
  • 2 and ½ cups vegetable broth
  • pepper

Preheat oven to 375°. Mix/ toss the first 5 ingredients in a roasting pan. Bake in the oven for 50 minutes or until tender, stirring occasionally. Cool for 10 minutes. Place half of mixture and half of broth in a blender and secure the lid. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with croutons, nuts (Pepita seeds are pictured), and/or pepper. Enjoy and, if you feel like it, slurp it up like Belle and the Beast both do in Disney’s Beauty and the Beast!

Have a nice day!
xx Ellie

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here


6 thoughts on “Butternut Squash Bisque

      • peanutbutterandellie says:

        Thank you! What’s nice is that Asian countries tend to eat lots of vegan/ vegetarian food, so I (hopefully!) won’t have much trouble with staying vegan on the trip. Plus we will be in cities most of the time.
        I plan to stay vegan on the trip! I will let you know how it all works out, though!

        Liked by 1 person

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