Sunny Creek Vegan Butternut Bisque

This classic, cozy soup just got an upgrade with this vegan-friendly bisque recipe. The wholesome, hearty, garden flavors of our butternut squash, yellow onion, celery, carrot, and garlic combine with vegan butter to create a smooth, creamy soup. A balance of savory and sweet is struck with sage, nutmeg, and maple syrup. All the flavors come together when you serve up a bowl with roasted pepitas, a dollop of vegan sour cream, and our fresh broccoli sprouts.

4 Servings


  • 1 (3 lb.) Sunny Creek Farms Butternut Squash
  • 2 Tbsp. Olive Oil
  • 1/2 Cup Yellow Onion, chopped
  • 4 Garlic Cloves, minced
  • 1/2 Cup Celery, chopped
  • 1/2 Cup Carrot, chopped
  • 1 tsp. Maple Syrup
  • 1/8 tsp. Sage
  • 1/8 tsp. Nutmeg
  • 4 Cups Vegetable Broth
  • 2 Tbsp. Vegan Butter
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 4 Tbsp. Vegan Yogurt
  • 2 Tbsp. Roasted Pepitas
  • 4 Tbsp. Sunny Creek Farms Broccoli Sprouts


  1. Preheat oven to 425°F.
  2. Slice squash vertically down the center, scoop out the seeds, and place the halves cut side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash and bake in the oven for about 30 minutes (or until almost tender). Remove and allow squash to cool.
  3. Peel the skin off and cut squash into 2-inch cubes. Set aside.
  4. Next, in a large stock pot, heat remaining olive oil over medium-high heat. Sauté garlic, onions, celery, and carrots for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in sage and nutmeg and cook for 1 more minute.
  5. Add stock, maple syrup, vegan butter, and squash. Bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
  6. Puree soup in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.
  7. Season with salt and pepper to taste.
  8. Garnish with a dollop of yogurt, pepitas, and sprouts.