Tomato, Squash & Coconut Milk Bisque (Vegan) – from


Total cook time: 1 hour Serves 6. Freezes great! I recommend butternut and/or acorn squash, but use your favorite. If you’re pressed for time you can take the short road and either boil the squash and/or use a 12 oz. can of fire-roasted tomatoes instead of roasting everything.

You need:

  • 13 oz. can coconut milk, well shaken
  • 10 roma tomatoes
  • 3 cups worth of butternut and/or acorn squash
  • 1 Tbs agave syrup
  • 1 Tbs chopped garlic
  • Kosher salt to taste
  • Pinch of cayenne pepper or red pepper flakes (optional)
  • Cracked black pepper to taste
  • 1/2 tsp onion powder
  • Olive oil
  • Handful fresh basil chopped
  • 1 cup water or veg broth


  1. Preheat oven to 375°
  2. Cut squash in half, remove seeds. Brush with olive oil; sprinkle good amount of salt, pepper and onion powder to taste; drizzle agave syrup and roast partially covered until very tender. (If boiling instead, cut into cubes and boil in salted water). Peel skin while still warm.
  3. Half tomatoes and toss in olive oil, salt, pepper and minced garlic. Roast in a separate dish until bubbling and starting to brown. Once cooked, pour 1 cup of coconut milk into hot roasting pan to deglaze. The pan will sizzle some. Stir everything up and scrape across the bottom of roasting pan until tomatoes and coconut milk are well combined.
  4. Now combine squash and tomatoes with pinch or red pepper flakes and a good amount of chopped basil. Allow to cool some before blending. Thin with warm water or veg broth until silky smooth. Add any additional salt and cracked black pepper to taste. Finish with a drizzle of coconut milk.

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