butternut squash soup bisque recipe

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

I’m so excited to share this butternut squash soup bisque recipe with you all. As a busy mom, I’m always on the lookout for healthy and delicious meals that my family will love. This recipe is a game-changer.

It’s easy to make, packed with nutrients, and tastes amazing. My kids can’t get enough of it, and I love serving it up at family gatherings. The best part?

It’s incredibly versatile – you can serve it as a main course, a side dish, or even as a dip for crackers or pita chips. I’ve been making this recipe for years now, and it never fails to impress. Plus, it’s perfect for the fall season when butternut squash is at its peak freshness.

The flavors are rich and comforting, with just the right amount of sweetness from the squash. And let’s not forget the health benefits – butternut squash is packed with vitamins A and C, potassium, and fiber. It’s a nutritious meal that will leave you feeling full and satisfied.

My family loves when I make this soup for dinner because it’s so easy to customize to our tastes. We like to add some crusty bread or a green salad on the side to round out the meal. And don’t even get me started on how well it freezes – I can make a big batch on the weekend and we’ll have leftovers all week long.

Creamy Butternut Squash Soup Bisque

Creamy Butternut Squash Soup Bisque

4.7 from 1453 votes

A velvety smooth and rich butternut squash bisque, gently spiced with nutmeg and finished with a touch of cream. This comforting soup is perfect for chilly days and makes an elegant starter or a light meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

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 ground nutmeg
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

For Garnish (optional)

2 tablespoons pumpkin seeds, toasted
2 tablespoons fresh chives, chopped
A swirl of extra cream

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a baking sheet with parchment paper and place the butternut squash halves cut-side down on the sheet.
3Roast for 35 to 40 minutes until the flesh is very tender when pierced with a fork and the edges are lightly browned.
4While the squash roasts, heat the olive oil in a large pot over medium heat.
5Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes until the onion is translucent and softened.
6Add the minced garlic, ground nutmeg, and cinnamon, and cook for 1 minute more until fragrant.
7Once the squash is cool enough to handle, scoop the flesh out of the skins and add it to the pot with the onions.
8Pour in the vegetable broth and bring the mixture to a boil over high heat.
9Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
10Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth and velvety.
11If using a standard blender, work in batches and hold the lid firmly with a towel while blending.
12Return the pureed soup to the pot.
13Stir in the heavy cream over low heat until fully incorporated and the soup is hot but not boiling.
14Season generously with salt and freshly ground black pepper to taste.
15Ladle the bisque into bowls and garnish with toasted pumpkin seeds, fresh chives, and an extra swirl of cream if desired.

🔧Equipment

Baking sheet
Parchment paper
Large pot
Immersion blender or standard blender
Wooden spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. To save time, you can use pre-cut butternut squash cubes and roast them for about 25 minutes. The bisque can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Watch Video Of How Creamy Butternut Squash Soup Bisque Works

This butternut squash soup bisque recipe is always a hit at family gatherings and everyday meals alike. One of my favorite things about it is how versatile it is – you can serve it as a main course, side dish, or even as a dip for crackers or pita chips.

My family loves when I make this soup because it’s so easy to customize to our tastes. We like to add some crusty bread or a green salad on the side to round out the meal.

And don’t even get me started on how well it freezes – I can make a big batch on the weekend and we’ll have leftovers all week long.

❓ Frequently Asked Questions About Creamy Butternut Squash Soup Bisque

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

A: You can use either butternut or sugar pumpkin squash for this recipe. Both types have a sweet and nutty flavor that works perfectly in this soup bisque.

Q: Can I make this recipe in advance?

A: Yes, you can make this soup bisque in advance and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: How do I roast the squash?

A: 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 30-40 minutes or until tender.

Q: Can I puree this soup in a blender?

A: Yes, you can puree this soup in a blender until smooth. Be careful when blending hot liquids as they can splash and cause burns.

Q: What if I don’t have an immersion blender?

A: If you don’t have an immersion blender, you can transfer the soup to a blender or food processor and blend until smooth.

Q: Can I serve this soup chilled?

A: Yes, you can serve this soup chilled as a cold soup or refrigerate it until chilled before serving.

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