This super creamy butternut squash leek bisque recipe is low sodium and a delicious one-pot wonder the whole family will love.
Seriously this delicious and super creamy butternut squash leek bisque soup is an excellent addition to any menu. It’s perfect for a fall dinner with a side of salad like this massaged kale salad or if you like sammies just perfect for making a casual dinner that everyone will love. You don’t have any excuse why not to make this fantastic butternut squash bisque recipe; it is gluten-free and vegetarian. If you like stew this butternut squash chickpea stew with Moroccan spices is a must to try.
You might be wonder:
What is butternut squash bisque?
It is a bowl of creamy and thick soup. Although the term bisque traditionally refers to a soup made with seafood. But butternut squash bisque is more vegetarian, and some are made with chicken or fish stock instead of vegetable broth.
Is this butternut bisque healthy?
This bisque is healthy; it is gluten-free, low sodium, low fat, and low calories as well and could be dairy-free if you opt for dairy-free yogurt like coconut yogurt.
Butternuts squash is a good source of potassium, fiber, and many other nutrients. The nutritional content of butternut squash makes it beneficial for blood pressure, digestion, and healthy hair and skin.
What ingredients have this soup?
you can find the whole list of ingredients in the recipe card along with the instructions.
- Olive oil
- Leeks, sliced
- Thyme sprigs
- Ground cinnamon
- White quinoa, rinsed and drained
- Fresh butternut squash
- Unsalted vegetable broth
- Bay leaf
- Teaspoon ground white pepperSuper Creamy butternut squash leek bisque
- Plain greek yogurt
- Raw pumpkin seeds
How to make butternut squash bisque?
- In a large saucepan, heat olive oil over medium; add leeks, thyme, cinnamon. Cook, occasionally stirring, until leek is tender, 5 to 7 minutes.
- Add quinoa, squash, broth, water, bay leaf, white pepper, and salt. Bring to a boil, lower the heat, bring to a simmer, and cook until squash is tender about 15 to 20 minutes.
- Add squash mixture into a blender add 1/2 cup greek yogurt. Remove center piece of blender lid, secure lid. Put a clean kitchen towel over the blender open lid hole, blend until smooth. Serve bisque with yogurt and pumpkin seeds, if desired.
Can I use frozen butternut to make this soup?
Yes, you can use frozen butternut squash puree to make this bisque, follow the instructions in the recipe card.
What to serve with butternut squash bisque?
I like to serve this bisque with b
But you can serve this with anything you like or eat it like that, but if you need some more ideas to keep your meal vegetarian, this kale and white beans quesadillas is what you need.
Can you freeze butternut squash bisque?
Unfortunately, this bisque cannot be freeze. I know, I also wish it was freezer friendly.
Here are two reasons why you can’t freeze this soup:
- This soup contains yogurt, and soups with any cream or milk base tend to separate from freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating.
- This bisque has quinoa on it, and any soup with pasta, quinoa, or rice doesn’t tend to retain great texture through freezing, thawing, and reheating.
Does butternut squash bisque have milk?
This recipe doesn’t call directly for milk, but we’re using greek yogurt, as a substitute you can use coconut yogurt or your favorite dairy-free option.
I hope you try this delicious and super creamy butternut squash bisque now that the weather is getting cold outside.
This low sodium and super creamy butternut squash bisque recipe is going to make your heart and tummy warmily happy.
- 1 Tbsp olive oil
- 2 large leeks, sliced
- 3 thyme sprigs
- 1/4 teaspoon ground cinnamon
- 1/2 cup white quinoa, rinsed and drained
- 24 oz. prechopped fresh butternut squash
- 1 cup unsalted vegetable broth
- 2 cups of water
- 1 bay leaf
- 1/4 teaspoon ground white pepper
- 1 cup plain greek yogurt, divided
- 6 teaspoon raw pumpkin seeds
- In a large saucepan, heat oil over medium; add leeks, thyme, cinnamon. Cook, occasionally stirring, until leek is tender, 5 to 7 minutes.
- Add quinoa, squash, broth, water, bay leaf, salt, and white pepper. Bring to a boil; reduce to a simmer, and cook until squash is tender about 20 minutes.
- Pour squash mixture into a blender add 1/2 cup greek yogurt. Remove center piece of blender lid, secure lid. Place a clean kitchen towel over the blender open lid hole, blend until smooth. Serve bisque with yogurt and pumpkin seeds, if desired.
The amount the salt you'll add to this soup isn't count in the nutritional card
Serving Size:1 cup
Amount Per Serving: Calories: 128Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 138mgCarbohydrates: 21gFiber: 5gSugar: 5gProtein: 6g
Thank you for reading! If you have any questions about this recipe, leave a comment below or shoot me a message for Instagram @enjoy.cleaneating, and if you made this recipe, I would love to know about it.