Posted on 2012/10/19 by allyson • 25 Comments
This flavorful soup is a breeze to toss together and utlizes some common Autumn pantry staples. Butternut squash is ubiquitous during falltime, and I always seem to have a big tub of sundried tomatoes from the tomato harvest of the lost summer months that I like to toss into soups and stews for added flavor. In this soup, however, the sundried tomatoes are front and center flavorwise while the butternut squash merely acts as a mighty nice base for this hearty bisque.
Sun-driedTomato and Butternut Squash Bisque
Yield: 8 servings
- 1 medium sized butternut squash
- 1 teaspoon minced garlic
- 1 leek, tough green parts removed, cleaned and sliced
- 1/2 tablespoon olive oil
- 1 cup sundried tomatoes (not in oil), soaked at least 1 hour and drained
- 2 cups salted vegetable broth
- 1 2/3 cup low fat canned coconut milk (or your favorite nondairy milk)
- 1/2 teaspoon ground cumin
- Sea salt and black pepper to taste
About 1 hour before preparing preheat your oven to 350 °F, slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.
While the squash is roasting, saute the garlic and leek along with the olive oil over medium high heat until tender, about 10 minutes. Set aside.
Once the squash is tender, transfer to a high speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.
Before serving you can get all fancy and garnish the bisque with chiffonaded kale to give a nice pop of color…
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Filed Under: Appetizers/Hors d'oeuvre, Corn Free, Dinner, Gluten-Free, Refined Sugar Free, Side dishes, Soups, Soy Free
← super simple breakfast cereal
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25 Responses to sundried tomato and butternut squash bisque
2014/02/20 at 12:39 pm
I made this last night for a small dinner party and it was absolutely delish! I didn’t have any leek on hand so used a small amount of white onion, and chose coconut milk. It was a complete hit. Thanks so much for yet another wonderful recipe! I’ve recommended your site to friends as well as clients.
admin says:2014/02/20 at 12:41 pm
Awesome! Thanks so much, Robin. :)
- rachel slater says:
2012/12/25 at 5:23 pm
Just made this soup for a starter on Christmas day, and it was a big hit, lovely and definately a regular for anytime of the year. Thank you
- Catie says:
2012/12/22 at 2:48 pm
Are the sundried tomato’s dried and then you soaked them?? I am not familiar with dry sun dried tomatoes, only the ones in oil :/
- allyson says:
2012/12/23 at 1:47 pm
yep! they are super packed with flavor, but pretty shriveled, so soaking them helps soften them up. :)
- Emily says:
2012/12/09 at 10:21 pm
Just made this for dinner tonight – substituted Red Kuri Squash instead because that’s what I had on hand. It turned out great, thanks for the recipe!
http://lifeafterbricks.wordpress.com/2012/12/09/sunday-night-cooking/
- Sally says:
2012/11/13 at 8:49 pm
I made this soup today. Used almond milk instead of coconut (bcs that’s what was in the house). The soup was great and I will definitely be making this again. Thanks!
- Chris says:
2012/11/07 at 2:25 pm
What do you do with the leek, garlic and olive oil that is set aside? Am I missing where you say what to do with those? Thanks!
- allyson says:
2012/11/07 at 2:28 pm
Nope, you caught it! Thanks. It just goes in along with everything else. :) edited…
- Theresa says:
2012/10/31 at 1:00 pm
Made this last night. Absolutely delicious. The sundried tomatoes really made this soup stand out.
- Tracy Becker says:
2012/10/30 at 12:07 am
I’m really looking forward to trying this. Do you puree the whole squash? Skin and all? Or do you scoop out the flesh?
Thanks so much!- allyson says:
2012/10/30 at 5:36 pm
oh, thanks for catching that, Tracy! yes, scoop out the flesh and discard the skin… editing now.
<3
- Angela says:
2012/10/23 at 10:25 am
Hi Allyson, you list coconut milk in the ingredients and then mention almond milk in the instructions. Just curious would this work with soy milk? Or do you need coconut milk to get the thick consistency?
- allyson says:
2012/10/23 at 10:51 am
Hi Angela!
Ooh, thanks for catching that… editing now. I’ve made this both with almond and coconut. I like the coconut milk flavorwise best, but the consistency stays the same no matter which you use. Soy would probably work great too.
<3 allyson
- Lia says:
2012/10/22 at 5:57 pm
That sounds just perfect. We have a bunch of sun dried tomatoes sitting around, so now I know what I’ll do with them! Thanks!
- Stacy says:
2012/10/21 at 2:11 pm
Thanks so much for sharing this recipe! I just bought some butternut squash and sundried tomatoes. I was planning to steam and puree the squash with veggie stock to make soup, but I did not consider adding the tomatoes! Brillant :)
- FoodFeud says:
2012/10/20 at 8:52 pm
I love that you combined sundried tomatoes and squash! it looks delicious.
- Alexandra says:
2012/10/20 at 8:51 pm
A delicious recipe – where is the soup bowl from? Such a pretty dish!
- allyson says:
2012/10/23 at 8:31 pm
Hmmm, maybe target? I’m honestly not exactly sure! I have a tendency to pick up dishes whenever I’m out, no matter where I’m at. Hard to keep track!
- veganlisa says:
2012/10/19 at 9:52 pm
What a wonderfully inviting dish. I wish I could stop by for a bowl. Thank you for another beautiful autumn recipe.
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rachel slater 
Catie 
Sally 
Chris 
Theresa 
Tracy Becker 
Alexandra 
