The hearth glows with warmth, and the air is thick with the scent of roasted harvest treasures. Tonight, I ladle out a potion fit for the season—Golden Winter Harvest Bisque. A rich and velvety soup, born from the golden bounty of squash, sweet root vegetables, and a whisper of warming spice, each spoonful carries the essence of autumn’s final embrace. Come, rest your weary bones by the fire, sip slowly, and let the magic of the harvest fill you with comfort before your journey carries you onward.
This is one of my favorite seasonal recipes for the cold weather. It is best served when Butternut Squash is ripest!
This was inspired by my Butternut Squash Risotto on this site, and pairs well with my Fairy Focaccia Bread recipe.
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Ingredients
*See recipe card for quantities*
- olive oil
- white onion diced
- garlic cloves
- large carrots chopped
- butternut squash
- sweet potatoes peeled and chopped
- veggie broth
- fresh thyme
- silken tofu
- coconut milk
- maple syrup
- turmeric
- nutmeg
- ground cinnamon
- salt and pepper to taste
Instructions
Let the crafting commence!
- Chop your vegetables and roast in the oven at 350F for 25 min.
- Combine roasted vegetables and broth in a stovetop pan.
- Using your handheld immersion blender, blend saucepan ingredients together until you get a soup consistency.
- Ladle the contents into a bowl and garnish with coconut milk, roasted butternut squash seeds, and sage!
Hint: save the butternut squash's seeds for roasting so you can use them as a garnish before serving. See the Variations section for further instructions!
Substitutions
- Milk - you can use regular milk instead of coconut milk if you'd prefer!
Variations
- Deluxe - Garnish with Butternut Squash Seeds before serving! To roast butternut squash seeds, start by preheating your oven to 300°F (150°C). Scoop the seeds from the squash and separate them from the pulp, then rinse them under cold water and pat them dry with a kitchen towel. In a bowl, toss the seeds with about 1 teaspoon of olive oil or melted butter and season with salt to taste. For extra flavor, you can add spices like smoked paprika, garlic powder, or cinnamon, depending on your preference. Spread the seeds in a single layer on a baking sheet lined with parchment paper and roast for around 20–30 minutes, stirring occasionally, until they are golden brown and crispy. Let them cool before enjoying them as a snack or a crunchy topping for salads and soups.
Equipment
- 1 Baking Sheet
- Aluminum Foil
- 1 Large Cutting Knife
- 1 Cutting Board
- 1 Large Stovetop Pan
- 1 Handheld Immersion Blender
Golden Winter Harvest Bisque Recipe Card
Equipment
- 1 Baking Sheet
- Aluminum Foil
- 1 Large Cutting Knife
- 1 Cutting Board
- 1 Large Stovetop Pan
- 1 Handheld Immersion Blender
Ingredients
- 2 tbsp olive oil
- 1 large white onion diced
- 2 cloves garlic
- 2 large carrots chopped
- ½ large butternut squash
- 2 small sweet potatoes peeled and chopped
- 3 cups veggie broth
- 1 tsp fresh thyme
- 1 cart silken tofu
- ½ cup coconut milk
- 1 tbsp maple syrup
- ½ tsp turmeric
- ¼ tsp nutmeg
- ¼ tsp ground cinnamon
- salt and pepper to taste
Instructions
- Preheat your oven to 350℉. Grab your baking sheet and line with aluminum foil.
- Halve your butternut squash and remove seeds (but don't dispose of them!), chop your carrots, onions, sweet potatoes and place on baking sheet. Add your garlic cloves as well.
- Lather in olive oil and seasonings. Place in oven to roast for 25 minutes.
- After the vegetables are roasted, remove from oven and transfer the roasted vegetables to your stovetop pot (be sure to scrape out the inside of the butternut squash - no skin!)
- Add your veggie broth, seasonings, herbs, coconut milk and tofu.
- Grab your immersion blender and blend contents until smooth.
- Ladle the contents into a bowl and garnish with coconut milk, roasted butternut squash seeds (see Variations section for instructions), and sage!
Storage
Short-term Storage (Up to 5 Days)
- Cool Completely – Let the bisque cool to room temperature before storing.
- Use an Airtight Container – Pour it into a glass or plastic container with a tight-fitting lid.
- Refrigerate – Store in the fridge for up to 4-5 days.
Long-term Storage (Up to 3 Months)
- Freeze – Pour the bisque into freezer-safe containers or resealable bags.
- Leave Space – Liquids expand when frozen, so leave about an inch of space at the top.
- Freeze for Up to 3 Months – Best used within this timeframe for optimal flavor.
Reheating
- Microwave: Heat in short intervals, stirring in between to avoid uneven heating.
- Stovetop: Heat on low, stirring occasionally. Add a splash of broth or cream if needed.
FAQ
Yes it is! Coconut milk is the only form of "milk" used.
Yes it is! The protein used in this recipe is tofu and the soup base is full of vegetables!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
