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Cauliflower Squash Bisque (vegan & gluten-free)

Hot soup on a chilly day – YES. Not to mention, the holiday season is kicking in, so eating a nice nourishing bowl of soup, nay BISQUE (thicker! yum.) is extra helpful on our bodies when we might be prone to over-eating at gatherings, etc. Right?!

On Sundays, it’s basically a meal-prep and roasting-fest in my kitchen. I grab all the squash in my possession lately and roast them in different ways and for different uses. I can’t wait to share more of the recipes using squash with you because it’s my favorite… so versatile, nutritious and tasty. Plus… they (butternut, acorn, spaghetti) all last for a long time, chillin’ on your countertop. So no pressure if you didn’t cook it RIGHT AWAY!

Acorn squash has to be my favorite… the sweet caramelized top when you roast it and the silky-mashed texture on the inside when you roast them halved. Have you tried roasting them in smaller pieces? With the skin? AH-MEZZING. It might as well be dessert, love love love the taste. Anyhoo, I had plenty of roasted acorn squash from a bunch of recipes I was testing out (You’re going to love the next one too)… and dumped it in a cauliflower soup… for a perfect marriage of silky, creamy, a little sweet and mega filling and comforting dish. The roasted pepitas on top add crunch, texture and nuttiness. I drizzled a little Greek Olive Oil on top because the taste is just PERFECTO. Add this to your Sunday meal prep and enjoy it for dinner or lunches at work!


serves 4

  • 1 medium head of cauliflower, chopped into florets
  • 1 medium acorn squash
  • 2 cloves garlic
  • salt, pepper to taste
  • grated nutmeg to taste
  • 1 1/4 cup flax milk (or other non-dairy milk)
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 yellow onion
  • 1/3 cup raw pepitas (shelled pumpkin seeds)


  1. Roast acorn squash for 35 minutes. Spoon out the middle and set aside. Discard the skin (or chomp on it for a snack!)
  2. Sauté onion and garlic in a skillet over medium heat with coconut oil for 3-5 minutes and set aside.
  3. Boil cauliflower florets in vegetable broth and water until soft, spoon out the cauliflower into a blender and puree with milk, garlic and onions. Season with: nutmeg, salt and pepper. Reduce heat to low on stove top and add the cauliflower mixture back into the vegetable broth.
  4. Add acorn squash mixture into the pot and stir, add more salt and pepper to taste.
  5. Wile that is coming together, heat your oven to 350 and lay out your pepitas over a baking sheet with parchment or tin foil. Roast for approx. 5 mins or so (once you smell them, they should be lightly brown, watch them like a hawk – remove from the oven!).
  6. Back to the bisque: with an emulsion (hand) blender, blend everything together until no clumps remain and the bisque is nice and creamy. Or ladle into a blender and finish blending there.
  7. Top with roasted pepitas, sea salt and a tiny drizzle of olive oil! You’re done!


Hope you enjoy!
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-Alison Marras
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  1. Hello Alison, I just tried your recipe and it’s soooo delicious! I had a small pumpkin that I didn’t know what to do with, so I cooked it with the squash and blent it with the rest… and the result is just amazing. Thanks, I enjoy your blog/recipe very much!

    • Thanks so much, Sophie! So happy you enjoyed it – it’s perfect for these chilly fall days 🙂


  2. Ohhhh, this sounds just delicious Alison… and there’s nothing more crave worthy than a big bowl of delicious soup this time of year. The color is so beautiful and I can just imagine how creamy and rich this is. I bet this freezes well too… hello easy dinner! Thank you for this my dear. Have a beautiful holiday! 😀

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