Sun-dried Tomato and Butternut Squash Bisque

8 80 366
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)
1 tbsp Olive Oil, Extra Virgin
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 the olive oil 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 366
Calories from fat 75
Calories from saturated fat 43
Total Fat 8.4 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 333 mg
Potassium 3291 mg
Total Carbohydrate 66 g
Dietary Fiber 13.0 g
Sugars 34 g
Protein 12.8 g

Dietary servings

Per Portion

Vegetables 8.0

Energy sources