Soups & Stews > Bisques > Vegetable Bisques > Butternut Squash Bisque Recipe

Creamy Butternut Squash Bisque

A velvety smooth and comforting butternut squash bisque, perfect for a chilly evening. This recipe features roasted butternut squash for enhanced flavor and a touch of cream for richness. Enjoy it as a starter or a light meal.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 medium Butternut Squash
  • 1 medium Yellow Onion
  • 4 cloves Garlic
  • 6 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons, chopped Fresh Sage (optional)

Roasting the Butternut Squash

Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash cut-side up on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.

Sautéing Aromatics

While the squash is roasting, dice the onion and mince the garlic. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Combining and Simmering

Once the butternut squash is roasted, let it cool slightly, then scoop out the flesh and add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.

Blending and Finishing

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the blended soup to the pot. Stir in the heavy cream, nutmeg, and fresh sage (if using). Season with additional salt and pepper to taste. Heat through gently, being careful not to boil.

Serving

Serve hot, garnished with a swirl of cream, a sprinkle of nutmeg, or a few fresh sage leaves. Crusty bread is a great accompaniment.

Nutrition Facts Estimated per 100g of product

Calories: 75kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Fiber: 1g, Sugar: 3g

Other Considerations for Nutrition

For a lower-calorie option, substitute the heavy cream with coconut milk or a plant-based cream alternative. Roasting the butternut squash enhances its natural sweetness, reducing the need for added sugar. Sodium content can be adjusted by using low-sodium vegetable broth and controlling salt additions.

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FAQ

  • Can I freeze butternut squash bisque?

    Yes, you can freeze butternut squash bisque. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Can I make this bisque vegan?

    Yes, substitute the heavy cream with coconut milk or another plant-based cream alternative. Ensure your vegetable broth is also vegan-friendly.
  • How can I thicken the bisque if it's too thin?

    If the bisque is too thin, you can simmer it uncovered for a few minutes to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry, then whisk it into the soup and simmer until thickened.