Butternut Squash and Roasted Garlic Bisque
Indulge in the velvety comfort of Butternut Squash and Roasted Garlic Bisque, a luscious and aromatic soup perfect for cozy nights or elegant gatherings. This recipe highlights the natural sweetness of roasted butternut squash, beautifully enhanced by the deep, caramelized flavors of oven-roasted garlic. A touch of fresh thyme and a dash of nutmeg add herbaceous and warm spice notes, while heavy cream gives the bisque its signature richness. With just a hint of nuttiness from olive oil and a silky finish from pureeing, this soup is as satisfying as it is simple to prepare. Serve it steaming hot, garnished with fresh thyme, for a show-stopping starter or a comforting main dish. Perfect for fall and winter menus, this roasted butternut squash bisque is a celebration of wholesome ingredients and gourmet flavor.
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Recipe Information
Ingredients
- 2 lbs (peeled, seeded, and cubed) butternut squash
- 1 whole bulb garlic
- 1 medium (chopped) yellow onion
- 3 tbsp olive oil
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 tsp (chopped, plus extra for garnish) fresh thyme
- 0.25 tsp ground nutmeg
- 1 tsp (adjust to taste) salt
- 0.5 tsp (freshly ground, adjust to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut off the top of the garlic bulb to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the garlic, wrap it in aluminum foil, and place it on a baking sheet along with the cubed butternut squash.
Toss the butternut squash cubes with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on the baking sheet.
Roast the butternut squash and garlic in the preheated oven for 35–40 minutes, or until the squash is tender and lightly caramelized, and the garlic is soft and golden.
While the squash and garlic are roasting, heat a large pot over medium heat. Add 1 tablespoon of olive oil and the chopped onion. Sauté for 5–7 minutes, or until the onion is soft and translucent.
Remove the garlic from the oven and allow it to cool slightly. Squeeze the roasted garlic cloves out of the bulb and into the pot with the onions.
Add the roasted butternut squash to the pot along with the vegetable stock, fresh thyme, ground nutmeg, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes to allow the flavors to meld.
Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper if necessary.
Serve the bisque hot, garnished with a sprinkle of fresh thyme. Optionally, drizzle a little extra cream on top for presentation.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 37.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4782 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
