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By Anya Kaats

Butternut Squash Bisque

Suja Juice Butternut Squash BisqueWe’ve all heard the bad news by now - 6 more weeks of winter. Thankfully, some of the most delicious produce grows in the winter, including a wide variety of winter squash. This simple winter soup will help keep you warm for the rest of the season. For vegans & vegetarians, this is an especially great substitute for a classic seafood bisque & meat-eaters won’t feel deprived with its rich flavor and texture.


  • 3 tablespoons coconut oil, butter or ghee
  • 1 medium white onion, chopped
  • 2 garlic cloves, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (plus more for garnish, optional)
  • Pinch of salt
  • 1 butternut squash (about 4lbs)
  • 14.5 ounces vegetable or chicken broth
  • 1 cup reduced fat coconut milk or half and half
  • 3 cups purified water
  • 1 tablespoon fresh squeezed lemon juice
  • Sour cream or unsweetened coconut milk yogurt, for serving (optional)


  1. In a large saucepan, melt coconut oil, butter or ghee over medium heat. Add chopped onion, garlic, thyme, cinnamon, cayenne and salt. Stir occasionally until onion is softened - about 5 to 7 minutes.
  2. Add chopped squash, broth, coconut milk or half and half and water. Bring to a boil. Reduce to a simmer, cover pot and cook until squash is tender - about 20 minutes.
  3. Working in batches, puree soup in a blender until smooth or blend in the pot with an immersion blender.
  4. Pour soup into a large bowl or container and mix with lemon juice.
  5. Serve with a dollop of unsweetened coconut milk yogurt, sour cream and a bit of dried thyme and cayenne, if desired.
Enjoy! Anya Kaats & Suja Juice