Spicy Butternut Squash Bisque Recipe

Prepare squash and vegetables

Preheat oven to 200°C (400°F). Peel, halve, and seed the butternut squash; cut into 2–3 cm (1-inch) cubes. Peel and roughly chop the onion and carrots. Smash and roughly chop the garlic. Peel and grate or finely chop the ginger.

Roast squash (optional but recommended)

Toss squash cubes with 1 tablespoon vegetable oil and a pinch (about 1/4 tsp) of salt on a rimmed baking sheet. Roast for 25–30 minutes, turning once, until edges are caramelized and flesh is tender. Roasting concentrates sweetness and adds depth; you can also skip and sauté for a quicker version.

Sweat aromatics

In a large heavy pot or Dutch oven set over medium heat, add 1 tablespoon vegetable oil. Add chopped onion and carrots, season with a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.

Toast spices

Stir in ground cumin, smoked paprika, and dried ancho chile powder. Cook 30–45 seconds stirring constantly to toast the spices and bloom flavors.

Combine and simmer

Add the roasted butternut squash to the pot, then pour in the vegetable broth. Bring to a simmer, reduce heat to medium-low, and simmer gently for 12–15 minutes so flavors meld and carrots are fully tender. If a thinner consistency is desired, add up to 200 ml water during the simmer.

Blend soup

Remove pot from heat. Use an immersion blender to puree the soup until very smooth. Alternatively, working in batches, transfer soup to a blender and puree until velvety; return to pot. If using a high-speed blender, leave the lid slightly ajar and cover with a towel to allow steam to escape.

Finish with coconut milk and seasoning

Stir in the coconut milk and maple syrup. Taste and adjust seasoning with salt and black pepper. Simmer gently 3–5 minutes to warm through (do not boil vigorously). Finish with 1 tablespoon fresh lime juice to brighten the flavors.

While the soup simmers, make the crema. In a small bowl whisk together the unsweetened plant yogurt, ancho chile powder, lime juice, maple syrup, and 1/4 tsp salt until smooth and homogenous. Taste and adjust - add a touch more ancho powder for heat or a drop more lime if tang is needed. Keep chilled until serving.

Toast pepitas

In a small skillet over medium heat add 1 tsp olive oil and the pepitas. Toast, stirring frequently, until they begin to pop and become fragrant, about 3–5 minutes. Season with 1/4 tsp sea salt and the optional chili flakes while still warm. Remove from heat and set aside.

Serve

Ladle the bisque into bowls. Drizzle 1–2 teaspoons of the vegan ancho crema over each bowl and swirl gently with the back of a spoon. Sprinkle with toasted pepitas and a few fresh cilantro leaves. Offer additional lime wedges or extra crema on the side.