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vegan butternut squash bisque topped with parmesan and fresh herbs, served in a white bowl, top view
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5 from 7 votes

Butternut Squash Bisque with Thyme and Parmesan

A naturally creamy butternut squash bisque made with autumn spices. It can easily be made vegan, is gluten-free, and healthy for you too. It’s the perfect soup to share at your Thanksgiving meal, or enjoy all winter long!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 122kcal
Author: Anjali Shah



  • Cook the onion, garlic and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and saute for another minute or so.
  • Add the vegetable stock, bring to a simmer and cook until the squash is tender - about 30 minutes.
  • Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.
  • Using a hand blender, puree the soup into a creamy, smooth consistency.
  • Increase heat to medium low, and let the soup warm through - about 3-5 minutes.
  • Serve in bowls and top with freshly grated parmesan cheese (optional). For a vegan option, omit the cheese.


Top Tips For Butternut Squash Bisque With Thyme And Parmesan
  • 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. 
  • Let hot soups cool at room temperature, uncovered for 1 to 1/2 hours or until almost at room temperature. Cover and refrigerate until cold. Soups can last in the fridge for up to four days.
  • You can freeze the soup after it has been chilled overnight in the fridge. Soups will last up to two months in the freezer. If using a freezer bag to store your soup, freeze flat on a sheet pan and then stack the frozen, flat soups to save space.
  • 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.


Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3.7g | Saturated Fat: 0.5g | Sodium: 438.6mg | Potassium: 499.5mg | Fiber: 6.2g | Sugar: 6.7g