How long does butternut squash and black bean bisque [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can butternut squash and black bean bisque [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make butternut squash and black bean bisque [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is butternut squash and black bean bisque [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does butternut squash and black bean bisque [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Butternut Squash and Black Bean Bisque
[Vegan]

SE By: Susan Edelman

Author Bio

Hi, I'm Susan! You can find me at A Little Sage, which is a vegan... Read More

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Butternut Squash and Black Bean Bisque [Vegan]

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This hearty fall soup may not include cashew cream, but make no mistake, it tastes like bisque. Butternut squash is roasted, puréed, then returned to the soup pot to act as the base for black beans and couscous. This is the kind of rich, creamy soup that fills you up... Read More

Ingredients You Need for Butternut Squash and Black Bean Bisque [Vegan]

1/4 cup water
1 cup chopped onions
1 butternut squash, peeled, seeded and cubed
2 tablespoons tomato paste
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes, plus more to taste
4 cups vegetable broth
1 tablespoon fresh, grated ginger
1 tablespoon fresh lemon zest
1/2 lemon, juiced
2 13.5-ounce cans low-sodium black beans, drained and rinsed
1 cup pearl couscous, uncooked

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How to Prepare Butternut Squash and Black Bean Bisque [Vegan]

Heat a large soup pot over medium heat. Add the water to the pot. Add onion and cook for 4 minutes, stirring occasionally. Add the cubed butternut squash and tomato paste and cook for 1 minute.
Add cumin, cinnamon, and pepper to pan. Stir and combine; then add the vegetable stock. Bring to a boil. Reduce heat, and simmer 8 minutes.
Remove half of the onion, squash, stock mixture, transferring it to a high-speed blender or food processor. Blend until smooth and return the blended portion to the soup pot.
Add the ginger, lemon zest, and lemon juice, then allow everything to return to a simmer.
Add the black beans and uncooked couscous. Cook for 12 minutes or until the couscous is tender.