This Butternut Squash Bisque is a soup made simple. Toss in some spices, blend it all up, and voilà, you’ve got yourself a creamy, dreamy bowl of goodness.
This Butternut Squash Bisque is the ultimate comfort in a bowl—silky, velvety, and richly flavored with the natural sweetness of roasted squash. This cozy soup gets a touch of savory depth from onions and garlic, while a splash of half and half adds a luxurious smoothness. It’s the perfect way to warm up on a chilly day.
This light and healthy recipe comes together quickly—about 30 minutes if your squash is already pre-cooked. (If not, it’s simple: cut it in half, place it on a roasting pan or cookie sheet, and bake at 350°F for 45 minutes to an hour.) Perfect for a chilly day, this bisque pairs wonderfully with grilled sourdough cheese sandwiches and a crisp side salad.
Table of Contents
Why We Love This Bisque
- Works as a light lunch or filling dinner.
- Easy steps with no fuss, just great results.
- Great for meal prep and reheats beautifully.
Recipe Ingredients
Butternut Squash – Provides a creamy texture and naturally sweet flavor. Use cooked, cubed squash for a smooth and velvety soup.
Aromatics – Onion, garlic, celery, and carrot create the savory foundation of the bisque, adding depth and balancing the sweetness of the squash.
Herbs and Spices – Sage, thyme, paprika, cayenne, nutmeg, and ginger infuse the bisque with warmth and depth.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Coconut Milk Alternative – Opt for full-fat coconut milk instead of half-and-half to achieve a rich, smooth texture with a gentle hint of coconut.
Butternut Squash Bisque with Fresh Herbs – Garnish with fresh herbs like cilantro, chives, or thyme for added freshness and aroma.
How to Make Butternut Squash Bisque
Step 1: In a large saucepan, heat butter over medium heat. Add onion, garlic, celery, and carrot. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Step 2: Sprinkle flour over the top and mix so all ingredients are coated. Cook for 2 minutes, stirring frequently.
Step 3: Add squash, broth, and half-and-half. Bring to a boil, then reduce to a simmer. Add sage, thyme, paprika, cayenne pepper, black pepper, salt, nutmeg, and ginger. Simmer for 20–30 minutes (this will be about the same amount of time if the squash is uncooked).
Step 4: Remove from heat and ladle the mixture into a blender (or use an immersion blender). Puree until smooth. Serve with a dollop of sour cream or cream cheese for garnish. Season with salt and pepper to taste.
FAQs
To thicken, simmer the soup longer to reduce the liquid, or add a small amount of cornstarch slurry, stirring until your desired consistency is reached.
Yes, using pre-cut or frozen squash can save time; adjust cooking times as needed to achieve tenderness.
Storage Information
Let the bisque cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, FREEZE in freezer-safe containers for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through.
More Delicious Recipes to Try
Butternut Squash Bisque Recipe
Ingredients
- 2-2 1/2 cup butternut squash - cooked, cubed
- 1/2 yellow onion - diced
- 1 carrot - diced
- 2 stalks celery - diced
- 1 clove garlic - minced
- 1/2 tsp sage
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp pepper
- 1 tsp salt
- pinch nutmeg
- pinch ginger
- 1 tbsp butter
- 3 tbsp flour
- 4 cup chicken broth
- 1/2 cup half and half - fat free
Instructions
- In a large saucepan, heat butter over medium heat. Add onion, garlic, celery, and carrot. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Sprinkle flour over the top and mix so all ingredients are coated. Cook for 2 minutes, stirring frequently.
- Add squash, broth, and half-and-half. Bring to a boil, then reduce to a simmer. Add sage, thyme, paprika, cayenne pepper, black pepper, salt, nutmeg, and ginger. Simmer for 20–30 minutes (this will be about the same amount of time if the squash is uncooked).
- Remove from heat and ladle the mixture into a blender (or use an immersion blender). Puree until smooth. Serve with a dollop of sour cream or cream cheese for garnish. Season with salt and pepper to taste.
