Laura's Vegan Table

Ingredients - option 1 (serves about 4)

  • 2 small or 1 medium to large butternut squash, peeled and chopped into 1-inch cubes (roughly 6 cups)
  • 1 bulb of garlic
  • 3 cups veggie stock
  • 1 cup vegan milk
  • 3/4 teaspoon sea salt
  • pinch of pumpkin spice or nutmeg (optional)
  • 1 cup cooked white beans (optional) - if using, add 1 cup water and 1/4 teaspoon salt to recipe

Ingredients - option 2 shortcut (serves 2)

  • 1 16 ounce bag of frozen cubed butternut squash
  • 1 bulb of garlic
  • 2 cups veggie stock
  • 1 cup cooked white beans
  • 1/2 teaspoon sea salt

An autumn favorite, this roasted butternut squash bisque is so creamy and savory. I have it here two ways, and honestly, the shortcut way is just as good! The roasted garlic gives it more depth of flavor, and it can be served as a delicious soup, or as a sauce for pasta. This is an oil free and gluten free recipe too, and it’s amazing how creamy it is without heavy cream or oil. I topped it with some baked pita chips and it was a perfect topping to go along with this rich bisque.


Preheat the oven to 425. Place the squash on one or two parchment lined cookie sheets. Wrap the garlic bulb in foil, and place along with the cookie sheets in the oven and roast for about 25 minutes, or until tender. Remove from the oven when done and let cool. When cooled, add the squash, garlic, and remaining ingredients into a blender and blend until smooth. You can also add in a cup of cooked white beans to add some extra protein. If adding the beans, you may need to add in a cup of water and 1/4 – 1/2 teaspoon extra salt. Alternatively, you can add everything to a large stockpot on the stove on simmer, and use a submersion blender to blend. Taste to see if it needs more salt. Serve warm with some fresh bread, croutons or pita chips.