Butternut Squash Almond Bisque | Better Meal Plans

Butternut Squash Almond Bisque

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 261kcal



  • Heat the oil in a large stockpot over medium heat. Add the onion, carrot, celery, and ginger and cook for 10 minutes until softened, turn the heat down if it starts to brown or stick to the bottom of the pan. Add the butternut squash and cook for another 5 minutes.
  • Add the vegetable broth, aminos/tamari, sea salt, cinnamon, and nutmeg. Bring to a boil then turn the heat down and simmer for 10 minutes, or until the squash is very tender. Turn off the heat, remove the cinnamon stick and stir in the almond butter.
  • Blend the soup with an immersion blender or upright blender (be careful to vent if blending hot soup) until it's smooth. Return to the pot and add as needed salt and black pepper to taste.
  • To serve, garnish with toasted almonds and chives.


Calories: 261kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 1876mg | Potassium: 940mg | Fiber: 7g | Sugar: 10g | Vitamin A: 21967IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 2mg
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