• Gluten-Free + Vegan Recipe | Butternut Squash Bisque with Toasted Pumpkin Seeds

    by Molly Patrick on December 26, 2013

    In all its glory It’s pretty mother loving amazing that these simple ingredients (below) can add up to this much flavor.

    You can’t imagine how good this will be while it’s cooking (although the smell is that of dreams and it will give you a hint of what’s to come) but as soon as you taste it you will fall in love. Guaranteed.

    It is also THE perfect soup for this time of year. It’s as comforting as wearing (vegan) “wool” socks in front of a crackling fire with your cat on your lap while drinking a bottle of booze hot cocoa.

    Creamy and Delicious

    Butternut Squash Bisque with Toasted Pumpkin Seeds

    Makes 2 quarts (you can easily half everything in this recipe if you don’t want to make such a big batch)

    What you need: 

    • 2 tablespoons olive oil
    • 6 garlic cloves, minced
    • 1 tablespoon ginger, peeled and grated
    • 1 heaping teaspoon turmeric root, peeled and grated
    • 1 yellow onion, diced
    • 1 cup carrot, chopped
    • 2 butternut squash, peeled, seeded and diced into pieces (about 10 cups)
    • 1 apple, peeled, cored and chopped
    • 4 cups veggie broth (use whichever is your fave)
    • Salt and pepper to taste 

    Flavor Makers

    How to do it:

    • Heat olive oil and saute the garlic, ginger, turmeric, onion and carrot for 5 minutes.
    • Add the squash, apple and broth and bring to a boil.
    • Simmer for 25 minutes until all of the veggies are soft. Turn off heat and allow to cool for 15-20 minutes.
    • Transfer soup into a blender in batches and blend until creamy and smooth. You will have t blend it in a few batches depending on the size of your blender.
    • Pour blended soup back into pot (you will have to put it in another pot since you won’t be able to blend it all in one go) and add salt and pepper to taste.
    • Top with toasted pumpkin seeds when serving.

    To toast the pumpkin seeds, place them evenly in one layer in a heated cast iron skillet. Cook on low, turning occasionally for a few minutes, until the seeds are toasted but not burnt. Drizzle a little soy sauce over them at the end for a nice salty flavor.


    About Molly Patrick

    Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at

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