Butternut Squash Bisque

5 from 21 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 192kcal

Author: Anjali Shah

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.

Video

https://youtu.be/Oho3eZXAfX8

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