Sun-dried Tomato and Butternut Squash Bisque

7 80 352
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 8
Sun-dried Tomato and Butternut Squash Bisque
Health Highlights


1 squash Butternut squash
1 tsp Garlic chives (minced)
1 medium leek(s) Leek (tough green parts removed, cleaned and sliced)
11 cup Sun-dried tomatoes ((not in oil), soaked at least 1 hour and drained)
2 cup Vegetable stock/broth
400 ml Coconut milk, reduced fat (1 2/3 cups (or your favourite non dairy milk)
1/2 tsp Cumin (ground)


  1. Preheat your oven to 350 °F,  slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.
  2. While the squash is roasting, saute the garlic and leek along with a splash of water over medium-high heat until tender, about 10 minutes. Set aside.
  3. Once the squash is tender, transfer to a high-speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup.
  4. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Add salt and pepper to taste.



is a power-packed veggie, rich in vitamin A, vitamin C, fiber and folate!

Nutrition Facts

Per Portion

Calories 352
Calories from fat 65
Calories from saturated fat 46
Total Fat 7.2 g
Saturated Fat 5.1 g
Trans Fat 0
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 245 mg
Potassium 3241 mg
Total Carbohydrate 65 g
Dietary Fiber 12.8 g
Sugars 33 g
Protein 13.2 g

Dietary servings

Per Portion

Vegetables 8.0

Energy sources