Butternut Squash Bisque
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Cozy weather is here, and I can’t resist whipping up a delicious, velvety bowl of my Butternut Squash Bisque. It’s creamy, comforting, and packed with warm spices, and the best part? It’s ready in less than an hour and can easily be made vegan or gluten-free!
I’m the kind of person who’s always cold, ha! So, I’m always looking for ways to warm up, whether it’s by cooking cozy soups or baking treats to keep both me and my house nice and toasty. My butternut squash bisque came to life as an inspiration from my other favorites: my creamy pumpkin and sweet potato soup recipe.
But this isn’t just any bisque, it’s my butternut squash bisque. After years of tweaking and tasting, I’ve found the perfect balance of sweetness, creaminess, and spice to make this soup unforgettable.
👩🏽🍳 Why I Love This Recipe
Let’s be honest, who doesn’t love a good butternut squash soup? It’s a star dish, even in the fanciest restaurants. I truly believe it comes down to how it’s made, focusing on the flavor and texture, and my recipe captures it perfectly. Like Anna said: “I made this tonight for a dinner party. This has more spices than the butternut squash soup recipe I normally make, and I loved it! The cinnamon added a really interesting flavor I wasn’t expecting. Thanks for another great recipe!”
In my recipe, I combine fragrant ingredients like garlic, onion, and nutmeg with tender butternut squash to create a soup that’s both silky smooth and packed with flavor. The combination of the squash’s natural sweetness and the depth of spices makes this bisque truly special, which is why I find myself making it again and again during the fall and winter when I’m craving something cozy and satisfying.
The best part about this recipe is that I made it simple and not overly time-consuming, yet the end result feels like a dish you’d find in a fancy restaurant. It’s not overly heavy, and it’s so much more than just a basic puree, it’s a beautifully balanced bowl of comfort food. If you love seasonal, wholesome meals as much as I do, I know this soup will quickly become a staple in your kitchen!
Latest Recipe Video!
🥘 Ingredients
For my easy butternut squash bisque, I use simple, wholesome ingredients that come together to make the most flavorful soup. Here’s everything you’ll need:
Olive Oil: I always use extra virgin olive oil to sauté the veggies for the best flavor. It’s a simple and healthy base for any soup.
Onion & Garlic: Diced onion and garlic are my go-to for adding depth and flavor to this recipe. They’re the perfect start to any great soup.
Butternut Squash: I love using organic butternut squash for its natural sweetness and vibrant flavor. It’s the star of this bisque.
Carrots: Carrots add extra creaminess and a subtle sweetness that pairs perfectly with the squash. They’re a great way to sneak in more veggies too.
Vegetable Broth: I use vegetable stock or broth to create the base for this bisque. It keeps the soup light and flavorful.
Nutmeg: A touch of nutmeg adds a warm, subtle spice that makes this soup unforgettable. It’s my secret ingredient!
Heavy Cream: Just a bit of heavy cream makes this bisque luxuriously creamy without overloading it.
🍲Substitutions
Oil: I use whatever oil I have on hand, but coconut oil or avocado oil are great healthy options. They both add a subtle richness to the bisque.
Veggies: I love switching it up with shallots, sugar pumpkins, or sweet potatoes. They all make a delicious twist on the classic recipe.
Broth: If I’m not making this vegetarian, I’ll often use chicken broth or stock for extra depth. It’s a simple way to change the flavor profile.
Spice: I like experimenting with spices like cinnamon or cardamom for a unique touch. They pair beautifully with the sweetness of the squash.
Cream: For a creamy twist, I use half and half, unsweetened nut milk, or even cream cheese. Coconut milk or cream is my go-to for a vegan version!
🔪 How To Make
Even if it’s your first time making a butternut squash soup, I promise you can feel confident in the kitchen! My immersion blender always makes pureeing this bisque super easy. Here’s how I make the best butternut squash bisque:
Saute Onion, Add Additional Vegetables: I start by heating the oil in a large pot and sautéing the onion until it’s soft and fragrant. Then I add the garlic, diced butternut squash, and carrots, letting everything cook together for another 2-3 minutes over medium heat.
Boil, Then Simmer: I pour in the vegetable broth and bring to a boil, reduce heat and simmer until the vegetable mixture is very soft, approximately 20 minutes. When the vegetables are fully cooked I remove the pot from the heat.
Puree Soup: I use my immersion blender to purée the soup right in the pot until it’s perfectly smooth. If you prefer, you can transfer it to a food processor for the same creamy result!
Add Seasonings: I stir in the seasonings, a touch of nutmeg, and the cream to give the soup its perfect balance of flavor and richness.
Simmer Bisque & Serve: I gently heat the bisque over low heat, letting it simmer for 3-4 minutes while stirring to keep it from burning. I’m careful not to let it boil, as that can cause the cream to split. Once it’s perfectly warmed, I adjust the seasoning, add a little extra salt or pepper if needed, garnish, and serve!
💭 Expert Tips
My #1 Secret Tip for making my butternut squash bisque is to always let the soup cool slightly before adding the cream. I learned this during one of my first attempts when I was too eager and added the cream to piping hot soup, it curdled, and I ended up with a lumpy mess instead of that smooth, velvety texture I love. Now, I always remove the pot from the heat, let it cool for a few minutes, and then stir in the cream for the creamiest, most luxurious bisque every time!
Other Tips To Keep In Mind:
- Avoid Boiling: After adding the cream, I always keep the soup on a low simmer to prevent it from splitting. This step is key to keeping the bisque smooth and creamy.
- Consistency: For the creamiest texture, I prefer using heavy cream or coconut cream. If you like a lighter or thinner soup, regular coconut milk or nut milks are great alternatives.
- Blend Only When Cooked Through: Before blending, I check that the squash is fully cooked by piercing it with a fork. If it’s soft, it’s ready to blend. An immersion blender makes this super easy, but a food processor or high-speed blender works too.
- Save Time: When I’m in a hurry, I use pre-cut or frozen squash and carrots. It’s a total game-changer and cuts down prep time significantly.
- Alternative Methods: If I’m feeling creative, I’ll make this bisque in a slow cooker, Instant Pot, or even my trusty Dutch oven, each method brings its own unique twist to the soup.
📖 Variations
I love how versatile my butternut squash bisque is, and these are my favorite variations:
Add Apple : I love adding an apple to the mix for a touch of sweetness and extra flavor. Just sauté it with the veggies and follow the recipe as usual, it’s so good!
Cheesy: If you’re a fan of cheesy soups, try adding parmesan or cheddar to this bisque. You can blend it right into the soup or use it as a tasty garnish.
Make It Spicy: I like to add cayenne or red pepper flakes when I’m in the mood for a kick. Curry powder is another great option for a different twist.
Make It Sweeter: Roasting the butternut squash before adding it to the soup brings out its natural sweetness. You can also drizzle in a little maple syrup or add a pinch of brown sugar for extra warmth and flavor.
🍽 Serving Suggestions
I love enjoying this butternut squash bisque as the perfect first course for a cozy dinner!
Toppings: sometimes, I’ll go for a dollop of yogurt, or crème fraîche for a creamy, tangy kick. Garnishing with fresh herbs like chives, thyme, or sage always brings a bright, fresh flavor. For a little crunch, I like to sprinkle pumpkin seeds or sunflower seeds on top. And of course, croutons, crackers, or a slice of crusty sourdough bread make the perfect pairing.
Salads: I love pairing this soup with a fresh side salad, like my beetroot and feta salad or my roasted pumpkin salad. It’s a simple and satisfying combination for lunch or dinner.
Mains: For holidays, this bisque goes perfectly with a vegan Wellington or my vegan turkey roast. It’s a cozy, festive pairing everyone will enjoy!
🫙 Storage Directions
Refrigeration: I store leftover soup in an airtight container in the fridge, and it stays fresh for up to 4 days.
Freezing: This soup freezes beautifully! I like to portion it into individual servings using freezer-safe bags or containers, leaving space for expansion, and freeze it for up to 1 month.
Reheating: When ready to enjoy, I defrost the soup in the fridge and then reheat it on the stovetop or in a microwave-safe bowl. It’s so convenient!
❓Recipe FAQs
WHAT’S THE DIFFERENCE BETWEEN SOUP AND BISQUE?
Bisque is one of my favorite types of soup because it’s thick, creamy, and so comforting. While it’s often made with seafood, like a classic lobster bisque, I love using this French style to create rich and flavorful vegetable soups. Many traditional butternut squash bisque recipes call for heavy cream, just like mine, and though wine is sometimes included, I leave it out to keep things simple and approachable.
CAN YOU LEAVE BUTTERNUT SQUASH SKIN ON FOR SOUP?
Yes, you’ll need to peel the butternut squash before adding it to this bisque. I always start by baking the squash first because raw squash can be tricky to peel. I cut it lengthwise, place the halves on a baking sheet lined with parchment paper, and bake until it’s tender. Once it’s cooked, the peel comes off easily, and I cut the squash into small cubes to add to the soup.
WHY IS MY BUTTERNUT SQUASH SOUP GRITTY?
If your butternut squash bisque feels gritty, it’s likely because I didn’t let the squash cook long enough. I always make sure the squash is super soft before blending to get that smooth texture. Blending long enough, whether with a high-speed blender or food processor, is also key for a velvety bisque!
Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Butternut Squash Bisque
Cozy weather is here, and I can’t resist whipping up a delicious, velvety bowl of my Butternut Squash Bisque. It’s creamy, comforting, and packed with warm spices, and the best part? It’s ready in less than an hour and can easily be made vegan or gluten-free!
Servings: 6 servings
Calories: 192kcal
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 large butternut squash peeled and diced
- 2 carrots peeled and diced
- 4 cups vegetable broth
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground nutmeg
- ⅔ cup heavy cream room temperature (can also use full fat coconut milk or coconut cream)
Instructions
- Heat the oil in a large pot, sauté the onion until soft.
- Next add the garlic, diced butternut squash, and carrots.
- Continue to sauté for another 2-3 minutes.
- Pour in the vegetable broth and bring to a boil, reduce heat and simmer until all vegetables are very soft, approximately 20 minutes.
- When the vegetables are fully cooked remove the pot from the heat.
- Using an immersion blender or a food processor, pureé the butternut bisque until smooth.
- Stir in the seasonings, nutmeg and cream.
- Heat the bisque over a low heat and bring to a gentle simmer for 3-4 minutes, stirring to prevent the bisque from burning. Do not boil as this will cause the bisque to split.
- Adjust seasoning to taste and serve.
Notes
- My #1 Secret Tip for making my butternut squash bisque is to always let the soup cool slightly before adding the cream. I learned this during one of my first attempts when I was too eager and added the cream to piping hot soup, it curdled, and I ended up with a lumpy mess instead of that smooth, velvety texture I love. Now, I always remove the pot from the heat, let it cool for a few minutes, and then stir in the cream for the creamiest, most luxurious bisque every time!
- After adding the cream, I always keep the soup on a low simmer to prevent it from splitting. This step is key to keeping the bisque smooth and creamy.
- If I’m feeling creative, I’ll make this bisque in a slow cooker, Instant Pot, or even my trusty Dutch oven, each method brings its own unique twist to the soup.
- When I’m in a hurry, I use pre-cut or frozen squash and carrots. It’s a total game-changer and cuts down prep time significantly.
- Before blending, I check that the squash is fully cooked by piercing it with a fork. If it’s soft, it’s ready to blend. An immersion blender makes this super easy, but a food processor or high-speed blender works too.
- For the creamiest texture, I prefer using heavy cream or coconut cream. If you like a lighter or thinner soup, regular coconut milk or nut milks are great alternatives.
Nutrition
Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 848mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g
I LOVE the idea of using Parm and thyme in this soup – what an interesting and delicious spin! I’m trying this recipe for sure!
Awesome!! The thyme gives it a nice earthiness, and the parmesan adds a bit of decadence to it! Hope you love it when you try it!
This soup looks so creamy and delicious! Such a great idea for a comforting Fall dinner ♥
Aw yay!! Thank you so much – this really is perfect for fall!
Really enjoyed reading througb this post. Loved the spoon and all the action shots – definitely the recipe I should try this winter!
Thank you so much Danielle! I’m sure you’ll love it when you try it!
I am so ready to enjoy this soup this winter – it is perfect to warm up after cold days, and I can only imagine how flavorful it is!
Yay!! So happy to hear that Elaine – I can’t wait to hear how it turns out for you!
I have just added butternut squash to my grocery list and I can’t wait to try this recipe!
Hooray! I’m sure you will love this recipe Claudia!
What a seriously delicious looking soup! I love that you can freeze it also. This looks fresh and tasty, can’t wait to try it!
Aw yay, thank you so much Adrianne! I can’t wait to hear how it turns out for you!
I made this tonight for a dinner party. This has more spices than the butternut squash soup recipe that I normally make and I loved it! The cinnamon added a really interesting flavor that I wasn’t expecting. Thanks for another great recipe!
Oh awesome!! I’m so glad you liked the added spices – cinnamon and butternut squash is one of my favorite combinations 🙂 Hope you had a great weekend Anna!
Thanks, Anjali! This is what I’m making for Thanksgiving communal dinner on Sunday! What kind of bread would you serve it with?
-Sagar
Hey Sagar!! Oh yay! I’m so excited you’re going to make this for Thanksgiving 🙂 I think this would go great with any crusty bread – like french bread, or a whole wheat baked loaf, or a garlic loaf, or even a ciabatta would be good. Let me know what you end up serving it with – I can’t wait to hear how people like it!
This was DELICIOUS!!!! I’m newly married and I had my in-laws over for dinner and this was an absolute hit! The hardest part of this recipe is peeling the butternut squash, lol. Thanks for the recipe, I’ll be making it AT LEAST once a month!!
Yay!!! I’m so glad to hear that Amanada! The fact that this recipe was a hit with your new hubby (congrats btw!) and your in-laws just made my day 🙂 Btw – if you get a SUPER sharp vegetable peeler, it makes it a lot easier to peel the butternut squash. Or, you can have your hubby help you peel it, which is what I did!
Haha, yes I should get him in the kitchen to help. I’m about to try out another one of your recipes this week. Thanks again and all the best from a little town outside Toronto, Canada.
Hehe – Yay! Glad to hear it – hope you enjoy the next one you try, and please do keep in touch! 🙂
Looks so creamy…something to warm my stomach….
What a lovely soup. And I bet it tastes just like fall. Thanks for sharing!
The soup sounds gloriously good, and clearly very healthy. It also seems gluten free, although you did not explicitly state this. Mentioning that is really helpful for us gluten allergy sufferers out there 🙂
Thank you so much! And yes – I do believe it’s gluten free, but I was hesitant to make that claim since I’m not a gluten free expert (a lot of things have gluten “hidden” in them). But with your vote of confidence, I will say that this is gluten free. Thanks again – one of my good friends has celiac disease, so I’m definitely empathetic to your situation! 🙂
That sounds very practical – caution is totally necessary with “hidden” gluten alas!
I know! It surprised me when I found out some of the foods that have gluten in them like Beer (which makes sense since it comes from wheat), soy sauce and some roasted nuts!
Your soup looks divine! Glad to be sharing a virtual Thanksgiving table with you today!
This looks amazing! Definitely going on my list to try soon…
This looks super easy, healthy, and delicious. A must try for sure!
Ooooh this looks good, I love butternut squash soup. I wanna drizzle some balsamic in here.
Oh yes! Good idea – I bet that would taste great 🙂
YUM. I just got a hand blender, so I will be happily blending away.