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Vegan Spiced Squash Bisque

Squash us some soup

A lovely vegan holiday recipe, this flavorful bisque will fill your home with warm, enchanting aromas. I love acorn squash, but pumpkin or butternut squash is equally healthy and delicious. The Spiced Squash Bisque is one of 125 delectable yet waist-whittling vegan recipes from The Get Healthy, Go Vegan Cookbook (Lifelong Books, 2010) by Neal Barnard, MD and award-winning nutritionist Robyn Webb.

Spiced Squash Bisque

Serves 6

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    • 4-1/2 cups peeled, seeded, cubed winter squash
    • 1 cup chopped onion
    • 3-1/4 cups vegetable broth, divided
    • 2 garlic cloves, minced
    • 1 teaspoon ground cardamom
    • 1-1/2 teaspoons ground cumin
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 teaspoon salt
    • 3/4 cup dairy-free sour cream to garnish (optional)


1. Preheat oven to 375 degrees F.

2. Place squash in a baking dish and bake for 30 minutes or until tender. Set aside.

3. In a large stockpot, saute onion in 1/4 cup broth over medium heat until translucent, about 3 minutes.

4. Add garlic, cardamom, cumin, nutmeg, cayenne, and salt. Saute for 2 to 3 minutes.

5. Add cooked squash and remaining broth.

7. Puree soup in batches in a food processor or blender until smooth.

8. Return soup to pot and bring to a boil. Turn heat down to a simmer, partially cover pot, and simmer for 10 minutes or until heated through.

9. If using, garnish the top of each bowl of soup with 2 tablespoons sour cream.

From the book The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD and Robyn Webb. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. http://www.dacapopresscookbooks.com/Copyright © 2010.

More yummy vegan holiday recipes!
Vegan Split Pea and Sweet Potato Soup

Sweet Potato and Macadamia Nut Soup
Cream of Pumpkin Soup Topped with Curried Pecans

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