Paleo Butternut Bisque

28 Oct

What do you do when you’re given a beautiful fresh butternut squash straight from the garden?  Well if it is a chilly fall evening, I make soup!  Don’t get me wrong I love the roasted butternut squash soup recipe I created for Paleo Made Easy, but I set out to create a paleo version of a local restaurant’s famous butternut bisque.  Total success 🙂

Paleo butternut bisque


1 fresh butternut squash

1/4 cup Earth Balance soy free buttery spread (can substitute coconut oil)

1/4 cup coconut crystals

1/2 tsp. cinnamon

1/2 tsp. nutmeg

4 cups organic low sodium chicken broth

1 cup unsweetened coconut milk beverage

Avocado oil

Kosher or sea salt



Preheat oven to 400°F.  Peel squash and cut it in half lengthwise.  Scoop out and discard seeds.  Coat squash halves in avocado oil and season with salt and pepper.  Place cut side down on a baking sheet lined with foil and bake at 400°F for 30 minutes.  Remove squash from oven and cut into small pieces.  Place squash in a pot with “butter” and continue to cook, stirring occasionally, over medium heat until squash is completely broken down.  Stirring constantly, gradually add the chicken broth.  Bring soup to a boil, add coconut crystals, cinnamon, and nutmeg.  Reduce heat and simmer approximately 5-10 minutes.  Add coconut milk beverage and season to taste with salt and pepper.


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