Butternut Squash Bisque

Written by
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Rebecca Franklin
Updated 11/01/19
Butternut bisque
Melina Hammer / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
214 Calories
19g Fat
9g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 214
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 49%
Cholesterol 45mg 15%
Sodium 198mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Protein 4g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs. Add heavy cream to the already velvety texture of pureed squash and you have rich, thick bisque to serve for a first course or a light main dish.

Cook’s note: This recipe can easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.

Ingredients

  • 1 medium onion (yellow, chopped)
  • 1/2 cup celery (finely chopped)
  • 1/2 teaspoon thyme (fresh, chopped)
  • 1/2 teaspoon rosemary (fresh, crushed)
  • 1 fresh sage (leaf, finely chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper (ground)
  • 1 medium butternut squash (peeled and cubed)
  • 2 1/4 cups chicken stock
  • 1 cup cream (heavy)
  • Garnish: croutons

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for five to seven minutes, until the vegetables turn tender.

  3. Add the salt and pepper and sauté the vegetables and herbs for an additional two minutes.

  4. Add the butternut squash and chicken stock to the pan and bring the soup to simmer.

  5. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.

  6. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth.

  7. Stir in the heavy cream and heat through.

  8. Serve the bisque hot, garnished with croutons.

  9. Enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.