Butternut Squash Bisque

5 from 21 votes

Easy butternut squash bisque made with autumn spices is comforting, satisfying, and has a dynamic depth of flavor. Thanks to the creamy texture, it is a perfect soup for those cold days during the fall and winter months. It's also naturally gluten-free, vegetarian, and can easily be made into a vegan butternut squash soup too!

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

Soups are easy to make in large batches. So, double up on ingredients, grab a larger pot or a slow cooker to make more!
If you’d like to skip the step of preparing the butternut squash, I recommend buying pre-cut squash. I can easily find pre-cut butternut squash in the refrigerated or frozen vegetable section at Trader Joe's and Whole Foods.
Before blending the squash with the hand blender to check to make sure the butternut squash is cooked completely. Pierce it with a fork. If it pierces easily, and is soft, it is ready to blend.
Using a hand mixer blend until smooth and creamy. If you do not have a hand blender you can transfer the soup to a high speed blender. If you do blend it in a blender, be sure to return the soup to the stove to heat all the way through.
Store leftover bisque in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
Turn your soup into convenient grab-and-go meals by freezing it in individual servings. You can use quart-size freezer bags or freezer-safe glass containers to freeze soups. Keep in mind the soup will expand as it freezes so allow for space when freezing.
To add extra sweetness, roast the butternut squash until tender before adding to the bisque.
The cream can be substituted with half and half, canned coconut cream or any nut milk. Keep in mind if using nut milks the bisque won’t be as creamy and the consistency will be slightly little thinner.
To spice up this bisque, try adding some curry powder or dried red pepper flakes.
Adjust seasoning to taste.
Do NOT boil the bisque after adding cream as this will cause the bisque to split.

Nutrition