Squash “Bisque” & Baked Beet Borscht

On our recent trip to Florida to catch a little sun, we ate at a wonderful outdoor restaurant called the Lido Bayside Grill, part of The Standard Spa Miami Beach Hotel. (Website link: http://standardhotels.com/spa-miami-beach/food-drink/lido-restaurant-bayside-grill).
Our waiter David was terrific and when I asked him to ask the chef what were the ingredients in the soup, he said only Kabocha Squash and coconut milk. Since the definition of bisque in The New Food Lover’s Companion defines bisque as a thick, rich soup usually consisting of pureed seafood (and sometimes fowl or vegetables) and cream, I put quotation marks around bisque, since this is a true vegan version.
Squash “Bisque

Utensils: Saucepan, blender, soup pot
Prep. Time: About 20 minutes (if using peeled & pre-cut squash)
Cooking Time: 10 minutes to warm up the soup
Categories: Vegan, gluten-free, sugar-free


one cup cooked and chopped butternut squash
3/4 cup unsweetened coconut milk
pinch of fresh ginger


1. Cook squash in enough water to cover until you can pierce it with a fork. (Since you are blending it, it does not have to be super soft.)

2. Drain the squash and puree with coconut milk and ginger, in two batches, if necessary. (If too thick, add some of the cooking water. The soup does tend to thicken overnight, so save the cooking water in case you need it the next day.)

3. Heat the soup on a low flame until ready to serve. Garnish with cinnamon or nutmeg. (Optional)

Serves 2 to 4, depending if soup is the main part of the meal or just a side dish.

Baked Beet Borscht

Borscht is defined in my Food Lover’s Companion, where it is also spelled borsch, as a soup made with beets. Can be used with an assortment of vegetables (Or meat and meat stock), or with a combination of both. Can be served hot or cold, garnished with sour cream.

Since my version is vegan, not all of the above apply.

Utensils: Soup pot, baking pan, blender
Prep. Time: 30-40peel  minutes
Cooking Time: Once veggies are cooked & pureed, heat the soup on a low flame until ready to serve.
Categories: Vegan, gluten free, sugar free (Beets are naturally rich in their own sugar)


2 baked beets, scrubbed and cut into halves or quarters
up to 4-5 cups water or soup stock
one carrot, scrubbed and cut in half or thirds
one parsnip, scrubbed and cut into halves or thirds
1/4 onion, coarsely chopped
1- 2 garlic cloves, peeled & chopped
salt & pepper to taste

Directions (Preheat oven to 350 degrees)

1. Place the scrubbed and cut beets on a baking tray and bake until just about tender. (20-25 minutes)
2. While the beets are baking, cook the scrubbed and cut carrot, parsnip, onion and garlic in 4 cups of water or veggie soup stock. Remove from heat and allow to cool.
3. While the veggies are cooling slightly, remove the beets and when you can handle them, peel and place in the blender or food processor. Add veggies and cooking water. (If food processor or blender head is too full, puree in two batches.) Puree til smooth, adding salt & pepper to taste. If too thick, add more water or stock. The soup thickens overnight, so you may need more the next day.
4. Heat until warm enough to serve. garnish with some grated carrot. (Optional)

Serves 2 to 4, depending if soup is the main part of the meal or just a side dish.

2 thoughts on “Squash “Bisque” & Baked Beet Borscht

  1. Actually, I don’t know how to stop plagiarism on the Net, except if you do see your stiuff is stolen., email the person and ask why s/he did not ask permission. ellensue

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