How do I get the bisque extra creamy?

Use an immersion blender directly in the pot, or transfer the soup in batches to a powerful blender or food processor until completely smooth and free of clumps.

Can I use a different type of squash?

While the recipe specifies acorn squash, you could likely substitute with butternut or kabocha squash, adjusting roasting time as needed for tenderness.

What kind of non-dairy milk works best?

Unsweetened, unflavored non-dairy milk like almond, soy, or cashew milk would work well to maintain the savory profile of the bisque without adding unwanted sweetness.

How should I store leftover bisque?

Store any leftover bisque in an airtight container in the refrigerator for up to 3-4 days. It can be reheated gently on the stovetop or in the microwave.

What are pepitas and can I skip them?

Pepitas are shelled pumpkin seeds. They add a delicious crunch and nutty flavor as a topping, but you can omit them if preferred, or substitute with toasted sunflower seeds.

2.5K Views 11 years ago

Creamy Cauliflower and Squash Bisque
[Vegan, Gluten-Free]

AM By: Alison Marras

Author Bio

Healthy plant-based dishes experimenting with new seasonal flavors and ingredients. Food by Mars is a... Read More

Order with Instacart Download Our App

A bowl of creamy, light orange cauliflower and squash bisque, garnished with roasted pepitas, a sprinkle of sea salt, and a drizzle of olive oil.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Creamy Cauliflower and Squash Bisque [Vegan, Gluten-Free]

Dairy Free

Cauliflower and acorn squash are pureed, then topped with pumpkin seeds to create the ultimate nut-free bisque. Serve this with a slice of crusty bread for dipping!

Ingredients You Need for Creamy Cauliflower and Squash Bisque [Vegan, Gluten-Free]

1 medium head of cauliflower, chopped into florets
1 medium acorn squash
2 cloves garlic
Salt and pepper, to taste
Grated nutmeg to taste
1 1/4 cup non-dairy milk
4 cups vegetable broth
1 cup water
1/2 yellow onion
1/3 cup raw pepitas (shelled pumpkin seeds)

Order with Instacart Download Our App

How to Prepare Creamy Cauliflower and Squash Bisque [Vegan, Gluten-Free]

Preheat the oven to 350°F.
Roast the acorn squash for 35 minutes. Spoon out the middle and set aside. Discard the skin.
Add coconut oil to a skillet. Saute onion and garlic in a skillet over medium heat for 3-5 minutes and set aside.
In a large pot, boil cauliflower florets in vegetable broth and water until soft. Transfer the cauliflower into a blender and puree with non-dairy milk, garlic and onions. Season with nutmeg, salt and pepper. Reduce heat to low on stove top and add the cauliflower mixture back into the vegetable broth.
Add acorn squash mixture into the pot and stir, add more salt and pepper to taste.
While that is coming together, evenly spread the pumpkin seeds over a lined baking sheet. Roast for approximately 5 mins or until they are light brown in color.
With an immersion blender, puree everything until there are no clumps and the bisque is creamy. Alternatively, ladle the soup into a powerful blender or food processor until the same consistency is achieved.
Top with roasted pumpkin seeds, sea salt and a tiny drizzle of olive oil.