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Roasted Butternut Squash Bisque with Andouille Sausage

  • Author: cooks with soul
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


This thick and creamy butternut squash bisque gets its rich, deep flavor from roasting squash, onions, and shallots. It’s topped with Cajun andouille sausage for the perfect combination of sweet and spicy.


  • 1 large butternut squash, peeled and precut into chunks
  • 3 medium carrots, peeled and cut into chunks
  • 1 yellow onion, peeled and chopped
  • 6 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 2 14-ounce cans full fat coconut milk
  • 3 cups chicken broth
  • 2 cooked andouille sausage links, sliced


  1. Preheat oven to 450° F and line a sheet pan with aluminum foil.
  2. Place squash, carrots, onions, and garlic on the pan and drizzle with olive oil; toss to coat. 
  3. Season with kosher salt and ground black pepper.
  4. Roast vegetables until fork tender, about 45 minutes.
  5. Transfer cooked vegetables to a large pot or Dutch oven.
  6. Pour coconut milk and chicken broth into the pot.
  7. Bring soup to a boil over medium-high heat. Then, reduce heat and simmer for 5 minutes to meld flavors.
  8. Carefully remove pot from the heat.
  9. Transfer to a blender and puree until smooth. Alternatively, use an immersion blender. Season to taste with salt and pepper, if needed.
  10. Ladle soup in bowls; top with sliced andouille sausage and serve.