Butternut Squash Bisque
Creamy, comforting, and full of fall flavors, this Butternut Squash Bisque is the ultimate soup for cooler weather. Roasted butternut squash is paired with aromatic vegetables, warm spices like cinnamon and nutmeg, and a touch of heavy cream for a velvety-smooth texture that feels indulgent yet wholesome. Made with a base of savory vegetable broth, this recipe is perfect as a starter or a light meal, and it comes together in just under an hour. Finished with fresh parsley for a pop of color and freshness, this soup offers the perfect balance of sweet, savory, and spiced notes. Ideal for cozy dinners, holiday gatherings, or as a make-ahead lunch, this bisque is both easy to prepare and bursting with seasonal goodness.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 2 cloves garlic
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Toss the squash with 1 tablespoon of olive oil, spread it evenly on a baking sheet, and roast for 25-30 minutes, or until tender and lightly browned.
Meanwhile, chop the yellow onion, carrot, and celery into small pieces. Mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes, or until softened.
Add the minced garlic and cook for 1 more minute until fragrant, stirring frequently.
Transfer the roasted butternut squash to the pot. Add the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.
Stir in the heavy cream and heat gently for 2-3 minutes, being careful not to let the soup boil.
Taste and adjust the seasoning if needed.
Serve the bisque hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 39.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4728 mg | 101% | |
*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.
