butternut bisque soup recipe

Written ByJenny Smyth Posted on
butternut bisque soup recipe
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The Best butternut bisque soup recipe

I’m so excited to share with you my favorite butternut bisque soup recipe. This creamy, comforting soup is a staple in our household, and I’m sure it will become one in yours too. The sweetness of the butternut squash pairs perfectly with the savory flavors of onion and garlic, making for a truly satisfying meal. As a busy mom, I appreciate how easy it is to make this soup – just toss all the ingredients into a pot and let it simmer until the flavors meld together.

My kids love it when I serve it with a swirl of cream and some crusty bread on the side. It’s also a great way to get in some extra veggies, as butternut squash is packed with vitamins and minerals. Plus, it’s perfect for any occasion – whether it’s a weeknight dinner or a special holiday gathering. I’ve even served it at potlucks and received rave reviews from friends and family alike.

So go ahead, give this recipe a try, and let me know what you think! I’m confident you’ll be hooked from the very first spoonful. Butternut bisque has its roots in traditional French cuisine, where it’s often served as a luxurious side dish or appetizer. However, I like to think of it as more of an American twist on classic European flavors – after all, who doesn’t love a good comfort food?

The beauty of this soup is that it’s incredibly adaptable to whatever ingredients you have on hand. Feel free to add your favorite spices or herbs to give it an extra kick of flavor. One of the key techniques to making this soup truly shine is roasting the butternut squash before blending it into the broth. This step brings out the natural sweetness of the squash and adds depth to the overall flavor profile.

Simply cut the squash in half lengthwise, scoop out the seeds and pulp, and roast it in the oven until tender and caramelized. Then, simply blend it into your soup along with some chicken or vegetable broth, onion, garlic, and your choice of spices. This recipe makes about 6 servings, which is perfect for our family of four – plus some leftovers for lunch or dinner later in the week. You can easily double or triple the recipe if you need to feed a larger crowd.

In terms of cooking technique, I recommend using an immersion blender to puree the soup right in the pot. This ensures everything stays hot and bubbly while you’re blending away – no need for transferring hot liquids to a separate blender! For an added touch of elegance, garnish with chopped fresh herbs like parsley or thyme before serving.

Creamy Butternut Bisque Soup

Creamy Butternut Bisque Soup

4.6 from 997 votes

This velvety butternut bisque soup is a comforting and elegant dish, perfect for chilly evenings. Roasted butternut squash is blended with aromatic vegetables and a touch of cream for a rich, smooth texture.

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

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium carrot, peeled and chopped
1 stalk celery, chopped
4 cups vegetable broth
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

For Garnish

2 tablespoons toasted pumpkin seeds
1 tablespoon chopped fresh parsley
A drizzle of heavy cream or coconut milk

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Spread the cubed butternut squash on a large baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
3Roast for 25 to 30 minutes, until the squash is tender and lightly browned on the edges.
4While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5Add the chopped onion, carrot, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
6Add the minced garlic to the pot and cook for 1 minute until fragrant.
7Pour in the vegetable broth and bring the mixture to a boil over high heat.
8Reduce the heat to low and simmer for 10 minutes.
9Add the roasted butternut squash to the pot along with the nutmeg and ginger.
10Stir to combine and let the soup simmer for another 5 minutes to blend the flavors.
11Remove the pot from the heat.
12Using an immersion blender, puree the soup directly in the pot until completely smooth.
13If using a standard blender, work in batches, filling the blender no more than halfway, and blend until smooth.
14Return the pureed soup to the pot.
15Stir in the heavy cream and season with salt and pepper to taste.
16Warm the soup over low heat for 2 to 3 minutes, but do not let it boil.
17Ladle the bisque into bowls, garnish with a drizzle of cream, toasted pumpkin seeds, and fresh parsley.
Serve hot.

🔧Equipment

Large baking sheet
Large pot or Dutch oven
Immersion blender or standard blender
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. You can also add a pinch of cayenne pepper for a subtle heat.

Watch Video Of How Creamy Butternut Bisque Soup Works

This butternut bisque soup recipe is always a good idea for any occasion – whether you’re looking for a comforting weeknight meal or something special for guests. The best part?

It’s incredibly easy to make ahead of time: simply refrigerate or freeze until ready to serve. Try reheating individual portions in mugs with some crusty bread on top for an adorable presentation – my kids love dipping their bread into this rich soup!

One last tip: consider freezing individual portions so you can enjoy this delicious soup throughout the year.

❓ Frequently Asked Questions About Creamy Butternut Bisque Soup

What type of squash should I use?

This recipe calls for butternut squash – its sweet flavor pairs perfectly with the savory flavors of onion and garlic.

Can I use frozen butternut squash instead?

Yes! Frozen squash works just as well as fresh – just thaw it first before using.

How do I roast butternut squash?

Cut the squash in half lengthwise, scoop out the seeds and pulp, and roast at 400°F (200°C) until tender and caramelized.

Can I make this soup without cream?

No problem! You can substitute heavy cream with coconut milk or half-and-half for a lighter option.

How long does this soup keep in the fridge?

This soup will keep for up to 5 days in an airtight container in the fridge.

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