butternut squash bisque recipe

Written ByJenny Smyth Posted on
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The Best butternut squash bisque recipe

I’m so excited to share this butternut squash bisque recipe with you all. This soup has been a staple in our household for years, and I just can’t get enough of it.

The combination of the roasted butternut squash, onions, garlic, and stock creates a rich and creamy soup that’s perfect for any occasion. Whether it’s a chilly fall evening or a cozy winter night, this soup is sure to warm your heart and belly.

My kids love it when I serve it with some crusty bread or crackers, and my husband always asks for seconds (or thirds!) As for me, I love how versatile this recipe is – I can easily make it ahead of time and store it in the fridge or freezer for later.

Plus, the health benefits of this soup are numerous – the butternut squash is packed with vitamins A and C, potassium, and fiber. It’s a true comfort food that’s good for both body and soul.

One of the best things about this recipe is how easy it is to make. Simply roast the squash in the oven until it’s tender, then blend it with some onions, garlic, and stock until smooth.

You can customize the soup to your taste by adding in some spices or herbs – my personal favorite is a pinch of cumin and a sprinkle of paprika. This soup is also incredibly forgiving – even if you don’t have all the ingredients on hand, you can still make a delicious version with what you have on hand.

Creamy Butternut Squash Bisque

Creamy Butternut Squash Bisque

4.8 from 636 votes

A velvety smooth butternut squash bisque with a hint of warmth from ginger and nutmeg. This comforting soup is perfect for chilly days and makes an elegant starter or light main course.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Bisque

1 medium butternut squash (about 2 lbs), halved and seeded
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup heavy cream
Salt and white pepper to taste
Optional garnish: toasted pumpkin seeds, a drizzle of cream, or fresh chives

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place the butternut squash halves cut side up on a baking sheet and brush the cut surfaces with 1 tablespoon of olive oil.
3Roast for 30 to 35 minutes until the flesh is fork-tender and the edges are lightly caramelized.
4While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5Add the chopped onion and cook, stirring occasionally, for 5 to 6 minutes until translucent and softened.
6Add the minced garlic, grated ginger, and ground nutmeg to the pot.
7Cook for 1 minute, stirring constantly, until fragrant.
8Be careful not to let the garlic burn.
9When the squash is cool enough to handle, scoop the flesh from the skins and add it to the pot along with the vegetable broth.
10Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes to blend the flavors.
11Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
12Alternatively, transfer the soup in batches to a countertop blender and blend until silky, then return to the pot.
13Stir in the heavy cream and season with salt and white pepper to taste.
14Reheat the bisque over medium-low heat for 2 to 3 minutes until steaming, but do not let it boil.
15Ladle into bowls and garnish as desired.

🔧Equipment

Baking sheet
Large pot or Dutch oven
Immersion blender or countertop blender
Sharp knife
Cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 5g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. To save time, you can use pre-cut squash or frozen butternut squash cubes. The bisque can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Creamy Butternut Squash Bisque Works

This butternut squash bisque recipe is always a good idea for any occasion – whether it’s a family gathering or just a cozy night in. It’s easy to make ahead of time and reheat when needed, making it perfect for busy households like mine.

Plus, its rich flavor and comforting texture are sure to warm hearts (and bellies!) every time.

❓ Frequently Asked Questions About Creamy Butternut Squash Bisque

Q1: What type of squash should I use for this recipe?

A1: You can use either butternut squash or other types of winter squash like acorn or hubbard for this recipe. Butternut squash is my personal favorite because of its sweet flavor and firm texture.

Q2: Can I make this soup ahead of time?

A2: Yes, you can make this soup ahead of time and store it in the fridge or freezer for later. Simply reheat it when you’re ready to serve.

Q3: How do I roast the squash?

A3: To roast the squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet lined with parchment paper and roast for 45 minutes to an hour, or until tender.

Q4: Can I customize this recipe with different spices or herbs?

A4: Yes, you can customize this recipe to your taste by adding in different spices or herbs. Some options include cumin, paprika, thyme, or rosemary.

Q5: Is this soup suitable for people with dietary restrictions?

A5: This soup is vegetarian-friendly and gluten-free. However, if you’re using store-bought stock or broth, be sure to check the ingredients list for any allergens or restrictions.

Q6: Can I serve this soup as a main course?

A6: Yes, you can serve this soup as a main course by serving it with some crusty bread or crackers on the side.

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