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  • Writer's pictureStephanie Toler

Sweet Potato, Squash, & Apple Bisque

I never meant to write this recipe, but it was so easy and so delicious I had to share it with you all.

It all started yesterday morning when I awoke to 30°F temps and our downstairs heat hadn't kicked on all night. One of my favorite ways to warm up a cold house is to turn the oven onto 400°F and bake whatever squash or potatoes I have waiting in my produce basket and so this time I put in a small butternut squash and two sweet potatoes.

About two hours later, I walked back into the kitchen to discover that I had forgotten all about them... Oops! When I pulled them out, they were wayyy overcooked. I quickly and carefully cut everything in half to release some of the heat and left them on the stove to cool, then put it into the fridge to deal with later. I knew I'd come up with a good way to use them ~ in a mash, soup, or even some type of dessert!

This afternoon, we had a vegan guest over for lunch that I hadn't considered when planning our original meal. Thinking quickly, I pulled out the squash and sweet potatoes along with some apple and onion to make a bisque.

Veggie bisque is one of the easiest soups to make. As I've shared before on this blog, you just cook some veggies up, puree them with a milk, broth, or water, add salt and maybe pepper. That's it. So easy! This soup had such a nice depth of flavor that I decided to quickly write the recipe out and share.

Sweet Potato Squash and Apple Bisque

(2 hours, 15 minutes active time; 6-8 servings)


  • 2 sweet potatoes

  • 1 small butternut squash

  • 1-2 Tbsp extra virgin olive oil + extra for garnish

  • 1 onion diced

  • 1/2 apple diced

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • 1 can whole fat coconut milk

  • 8+ ounces of water


  1. Preheat oven to 400°F.

  2. Wash the squash & sweet potatoes, then place them in the oven on a cookie sheet or roasting pan for about an hour, until tender when pierced with a knife ~ err on the side of overdone. Set aside to cool.

  3. Sauté apples and onions with olive oil in the bottom of a large soup pot over medium heat until tender, about 10 minutes.

  4. Be sure the squash & sweet potatoes have cooled and separate the flesh from the skins. Discard the skins.

  5. To the apples and onions, add the sweet potato, squash, salt, black pepper, garlic powder, coconut milk, and then refill the coconut milk can can with water and add that too.

  6. Use an immersion blender to make into a smooth bisque. (Alternatively, you can put all ingredients into a food processor.)

  7. Taste and adjust. If it is still too thick, add water. If it tastes too sweet, ground it with more black pepper. If it lacks excitement, you may want to add more salt.

  8. Garnish with a little olive oil and some fresh black pepper, then serve!

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