For a richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 25-30 minutes, or until tender and slightly caramelized. To make this bisque vegan, substitute the butter with olive oil or vegan butter, and use full-fat coconut milk instead of heavy cream. The bisque can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Butternut Squash Bisque
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS2.7K
Embrace the essence of autumn with this velvety Butternut Squash Bisque, a symphony of sweet squash, earthy carrots, and warming spices, finished with a touch of decadent cream. Perfect as a starter or a comforting main course on a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol48 mg
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Fiber4 g
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Protein3 g
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Saturated Fat9 g
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Sodium820 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, heavy-bottomed pot or Dutch oven, heat the canola oil and melt the butter over medium heat. (2 minutes)
02 Step
Recipe View Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
03 Step
Recipe View Add the cubed butternut squash and diced carrots to the pot. Pour in the vegetable stock. Season generously with salt, pepper, and a pinch of freshly grated nutmeg. (2 minutes)
04 Step
Recipe View Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash and carrots are very tender and easily pierced with a fork.
05 Step
Recipe View Carefully transfer the soup to a blender or use an immersion blender to puree until completely smooth. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup. (5 minutes)
06 Step
Recipe View Return the pureed soup to the pot. Stir in the heavy cream and heat gently over low heat until warmed through. Do not boil. (3 minutes)
07 Step
Recipe View Taste and adjust seasoning as needed. Serve warm, garnished with an extra swirl of cream or a sprinkle of nutmeg, if desired.
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Elroy Tromp
Mar 13, 2025Next time I'll try adding a bit of ginger for a different flavor profile.
Dejah Gleason
Nov 7, 2024Freezes well! I made a big batch and froze half for later.
Axel Turner
Jul 17, 2024The nutmeg really makes this soup special. Don't skip it!
Kailyn Roberts
Apr 13, 2024I used coconut milk instead of heavy cream to make it vegan, and it was still amazing!
April Swift
Apr 6, 2024I roasted the squash and carrots before adding them to the pot, and it added a deeper flavor.
Rasheed Metz
Jul 31, 2023This recipe is a keeper! My family loved it, even the picky eaters.
Jeremy Ferryolson
Jul 23, 2023Easy to follow instructions and a fantastic result. Thank you!
Zion Littel
May 29, 2022Absolutely delicious! I added a pinch of cayenne pepper for a little kick.