Roasted Butternut Squash Ginger Bisque

This soup is autumn in a bowl, with deep flavors of oven roasted butternut squash, cauliflower, peppers, and onions, along with a generous kick of ginger.

Although this seasonal soup has a few steps, most of them are gloriously hands-off, as the veggies roast in the oven at 400 degrees, before one final simmer on the stove.

Here’s how we start. Butternut squash and carrots roast until tender, and then blend with sautéed onions, fresh ginger, and broth until creamy. That’s the base.

Next comes more oven-roasted veggies, and this time they stay chunky: cauliflower, peppers, and more onions, which are added to the creamy butternut squash bisque for soul-satisfying texture in every spoonful.

Serve along with toasty sprouted grain bread for a deliciously warming bowl of goodness on a chilly fall evening.

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The recipes you’ll watch me demonstrate in each of these videos are the very same recipes I batch prep in my own kitchen, week after week. I know you’ll love them too!


2 1/2 pounds butternut squash, peeled, seeded, chopped (3/4-inch cubes)
1 pound carrots, peeled, chopped (3/4-inch pieces)
2 large onions, diced (divided)
1/4 cup fresh grated ginger (or to taste)
2 quarts vegetable broth
1 head of cauliflower, cut into florets
1 red bell pepper, diced
1 yellow bell pepper, diced
kosher salt, to taste
coarsely ground black pepper, to taste
dash of Cajun or Creole Seasoning, to taste
2 tablespoons fig balsamic vinegar or other flavored vinegar (or to taste)


Preheat oven to 400 degrees.


Place butternut squash and carrots in Scanpan Classic Roasting Pan(s) or other nonstick roasting pan(s) – I use 2 roasting pans for this step. Roast for 30 minutes. Using a silicone spatula or wooden spoon, stir gently but thoroughly, and add a splash of water (1/4 cup or more) if needed. Continue to roast for another 20 to 30 minutes, or until very tender. Remove from oven, season to taste, and set aside.

Note: Once the butternut squash and carrots come out of the oven, you can roast the next round of veggies: cauliflower, peppers and one of the onions. (I only have one oven, so I roast in batches, but if you happen to have two, you may be able to do all the roasting at once.)


Meanwhile, heat a large nonstick skillet (like Zavor) over medium-high heat. Add the first onion and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Once onions are golden and soft, add ginger. Continue to sauté until ginger is fragrant and golden (which takes only about one minute or less). Remove from heat.


Into a high-powered blender like a Vitamix, add butternut squash, carrots, sautéed onion and ginger, and 2 or 3 cups of broth. Blend until smooth and creamy.

Pour blended butternut squash mixture into a large soup pot. Add remainder of the broth.


Place cauliflower florets, in a large nonstick roasting pan. Roast uncovered at 400 degrees for 30 minutes or until fork tender. Using a silicone spatula or wooden spoon, stir gently but thoroughly, and add a splash of water (1/4 cup or more) if needed. Continue to roast for another 20 to 30 minutes, or until very tender. Remove from oven, season to taste, and set aside.


Roast both peppers and the final onion for 15 minutes, then stir gently. Add a splash of water if needed to avoid sticking. Continue to roast for another 10 to 20 minutes, or until tender. Remove from oven, season to taste, and set aside.


Carefully spoon roasted cauliflower, peppers, and onions into the soup pot. Combine gently, and bring soup to a simmer. Heat well all the way through, stirring a few times as needed. Remove hot bisque from heat. Finish with flavored balsamic vinegar. Taste, and add additional seasonings, if desired. Serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

8 thoughts on “Roasted Butternut Squash Ginger Bisque

  1. @Vicky Brett-Gach, your culinary creations are a feast for the eyes and the palate! Your kitchen artistry transforms each dish into a vibrant masterpiece. Your mindful approach to diverse foodstyles ensures everyone can savor the beauty and flavor of your nutritious recipes. This autumn-inspired bowl is a visual symphony of changing leaves – truly a delicious work of art! 🍂🎨🍲

  2. Pingback: Roasted Butternut Squash Ginger Bisque – Ann Arbor Vegan Kitchen | My Meals are on Wheels

  3. This recipe for butternut squash, carrot, and ginger soup looks delicious and nutritious. I’m eager to make it. Thank you for sharing!m eager to make it. Thank you for sharing!

  4. @Vicky Brett-Gach As always, this looks DELICIOUS. It never ceases to amaze me the beauty of your food. Your recipes are truly artwork with the pot or pan being your palette, away whatever colorful masterpiece with which you will enhance it. The eye welcomes the food especially when it is pleasing to look at it. Your work is further glorified by the fact that your recipes are nutritious. I always appreciate the fact that you are aware of different, what Victoria Moran refers to as, foodstyles thus season to taste. I welcome when an offer is made to omit salt or oil, etc. You are so right when you say this recipe is autumn in a bowl. You can see the changing colors of the leaves through your creation.

    • Oh my goodness, Angela, you are so kind!!! I’m glad this soup “reads” like it’s bursting with autumn flavor, because that’s how it tastes to me too! I always have fun combining harvest vegetables this time of year, and I bet you do too. Thank you so much for your lovely comments! xoxo

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