This butternut squash bisque is a lovely autumnal lunch or dinner and a fantastic way to use up all those early fall vegetables.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- ½ cup diced onion
- 4 cups peeled and cubed butternut squash
- ¾ cup diced carrots
- 3 cups vegetable stock
- salt and ground black pepper to taste
- ground nutmeg to taste
- ½ cup heavy cream (Optional)
Instructions
- Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
- Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 820 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was an excellent starting point. Adding toasted slivered almonds was a game changer. Added texture, crunch and amazing flavor.
This is my go-to recipe for butternut squash soup. My picky toddlers even love it! Make as is!
I double this recipe to feed 6 and add lots of garlic and I use fresh grounded nutmeg. I also roast the butternut squash (halfed) to avoided dicing and peeling. I roast the carrots as well. I mix soup right in the pot with an immersion blender to make it easier. I also add crispy chopped bacon to the center of each bowl I serve as a garnish and for more flavor.
I added 3 garlic cloves, 1 tsp ginger & 1/8 tsp cayenne
Easy recipe and a big hit. The heat makes this one a winner.
This is my go-to butternut squash bisque recipe! It’s easy to make, loved by all of my family (at least that’s what they tell me ), and my favorite winter soup. I usually buy the squash from Costco already cut up to make prep easier, but the last couple times their squash hasn’t been peeled enough, which (I think) affects the consistency of the soup and makes it harder to blend. Next time I’m starting with a whole squash. With any luck I won’t end up in the ER needing stitches. In “Step 2”, I add minced garlic (it could also be added with the onion sauté). I use 2 cloves for the “base recipe”, but always at least double the soup recipe. I also add fresh, minced garlic to step 2. Start with a 1” piece for the “base recipe”—maybe a little more if you’re a ginger fan. An immersion blender makes it very easy to purée the soup. I haven’t used fresh grated nutmeg as a garnish, but I bet that would be delicious.
Followed the recipe and added a bit more onion. Very easy and came out great. Nice and creamy bisque. Will definately be on my cold weather soup list.
Delicious! Used chicken broth instead of vegetable broth and olive oil instead of canola. Added extra tbsp of unsalted butter at end along with a small amount of heavy cream
Delicious!!! Because I dislike peeling butternut squash, I halved, quartered, seeded then roasted it at 375 for 40 min. Used shallots instead of onions because I had them on hand. Added 1/2 cubed apple to pot with carrots and squash. Didn’t have nutmeg so used pumpkin pie spice. Skipped the cream.
I used a pressure cooker. First, I caramelized the onions, then browned the cubed squash and carrots before adding the stock. It was the best ever – don’t be afraid of adding an entire onion.
You will want to roast or smoke the squash first and add seasoning to your taste. I garnished with some smoked Pork Loin and sour cream.
Cooking tips…cook the butternut squash whole in a crockpot on low for about 5-6 hours. No need to pierce or cut up first! Just scoop out the seeds and scrape squash out of the skin with a spoon. Plus if you put a liner in the crockpot, easy cleanup. I added some canned pumpkin (1/2 cup) to the soup as well. If you want a little extra sweetness try a drizzle of maple syrup. I like a little cream swirled in!
Excellent recipe. I roasted the squash before making the soup. The only addition I made was adding 1 teaspoon of freshly grated ginger to the sautee mixture of onions and carrots, however, I think this would be delicious even if this step was omitted. Its also essential to salt (to your taste) every step of the way including the roasting step in order to really bring out the flavors. I learned this from my salt, fat, acid, heat book recently and its improved my cooking a lot!
I used rainbow carrots, a garnet yam instead of a regular potato, 2 pints of chicken bone broth, 1 cup of applesauce and a 13.5 oz can of coconut cream instead of whipping cream. Soooo darn good!
I doubles the recipe and added a little extra cream, nutmeg, and salt. It was great. I made it for out Thanksgiving lunch at work. I hardly had any left to bring home.
Added a little butter to the finished product which made it a little richer and flavorful. Absolutely love this version.
This was a wonderful recipe. I made it for my friends at lunch I didn’t have the carrots and I add about a tablespoon or two of poblano pepper for a little zing. Everyone wanted the recipe
Loved it!!! Simple and easy to make!
It was wonderful. The first time I made it I didn’t have nutmeg. I thought it was really good but, when I made it with the nutmeg it was a game changer. I will make this recipe forever. I was worried about peeling the butternut squash. The trick to it was a vegetable peeler.
I’ve made this multiple times in my quick cooker ( mine is pampered chef, but others would work) and in a pressure cooker before I had that. Then use an immersion blender. Works beautifully. I peel the squash and carrots both. Not that hard. Just saw a giant peeler in the Lee Valley catalog that would be perfect! And I use half and half
I love this and used 3/4 onion because I love onion. It’s amazing!