Butternut Squash Bisque Recipe
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This easy-to-make Butternut Squash Bisque Recipe has a silky smooth texture and is packed with flavor. In just over an hour, I can have a comforting soup topped with a sweet maple cream that perfectly complements the squash.
I have always been such a big soup fan that I used to call it my first love, and here I am sharing one of the most popular fall soups; my Butternut Squash Bisque Recipe. If you ever wonder how to make soup taste amazing, I have shared plenty of tips throughout my recipes. Try my cream of mushroom soup or my traditional beef and barley soup; they both show exactly how I build deep and rich flavor, just the way I love it.
Butternut Squash Bisque
Butternut squash bisque is a delicious creamy soup made with fresh large diced chunks of butternut squash that are simmered in broth, pureed, and thickened with heavy cream. It is a smooth soup that is perfect for serving up during those cool fall and winter months.
I would say my bisque has a rich butternut flavor that is perfectly balanced with a sweet and savory combination. I bring out the umami flavors in the soup with a touch of sweet cream, and when you get a bite of both together, oh…my, it is just incredible.
Like with most soups, the flavor deepens over time, so it tastes even better the next day. So, if you are anything like me and can’t get enough butternut squash, you have to try my hasselback butternut squash with maple-sage glaze. It is sweet, savory, and absolutely delicious to add to your table during the holidays.
Ingredients and Substitutions
- Onion – I used yellow onions and garlic in this soup. You can substitute the yellow onion with a white or sweet onion.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
- Squash – I use fresh butternut squash for this recipe. You can substitute with 8 cups of frozen diced butternut squash.
- Bourbon – Any bourbon or whiskey will work in this recipe. Brandy is an acceptable substitute. If you do not drink alcohol, skip this ingredient.
- Stock – I use my homemade chicken stock. However, vegetable stock or water will work too.
- Whipping Cream – I simply use heavy whipping cream for the soup and the maple cream topping. You can substitute the heavy cream for the soup with half and half.
- Spices – I use a combination of nutmeg and cinnamon.
- Seasoning – I keep it simple with salt and ground white pepper.
How to Make Butternut Squash Bisque
Cook the onions: First thing I do is melt the butter in a large rondeau or Dutch oven over low to medium heat. Then, I add the diced onions and let them cook slowly until they turn golden and caramelized.
Add the garlic: Once the onions are ready, I add the minced garlic and sauté it just until fragrant, about 35 to 40 seconds.
Cook the squash: Next, I add the prepared butternut squash to the pot and let it cook gently on low to medium heat for about 10 to 15 minutes.
Deglaze with bourbon: I take the pot off the heat and pour in the bourbon to deglaze, scraping up any bits from the bottom. Then, I let it cook until the liquid is mostly absorbed, which takes about 2 to 3 minutes.
Simmer the soup: I pour in the stock and let the soup simmer gently over low heat for about 20 to 25 minutes, just until the squash becomes soft and tender.
Add the cream and spices: I pour in the cream, then stir in the nutmeg and cinnamon. After that, I season with salt and ground white pepper and let it cook gently on low heat.
Blend the soup: I use an immersion blender or a regular blender to puree the soup until it’s completely smooth and creamy.
Make the maple cream: I whip the remaining cup of heavy cream in my stand mixer with the whisk attachment until stiff peaks form. Then, I gently fold in the maple syrup and keep it chilled until it’s time to serve.
Serve the soup: I ladle the hot soup into bowls and top each with about 2 tablespoons of the maple whipped cream. For a finishing touch, I like to add a fresh sage leaf and a few pepitas as optional garnishes.
CHEF TIP + NOTES
My number one tip for making the best butternut squash bisque is to blend it while it is still warm. When the soup is warm, the ingredients blend smoothly, creating a rich and creamy texture without needing extra cream. It also helps the flavors blend naturally, giving the bisque a deeper and well-balanced taste. This is the key to making the soup taste comforting and full of character, just like a restaurant-quality dish, but even better because you made it at home.
- Use fresh nutmeg: I like grating nutmeg fresh because it adds a warm and aromatic flavor I love.
- Adjust the texture: When I want a lighter soup, I pour in a little more stock before blending to get the texture perfect.
- Blend while warm: I always puree the soup while it’s still warm so it turns out smooth and creamy every time.
- Chill before whipping: I chill the bowl and whisk before whipping the maple cream so it thickens quickly and stays firm.
- Taste and adjust: Before serving, I taste the soup and adjust the seasoning. A small pinch of salt or splash of cream can make all the difference.
- Blend safely: If I use a blender, I remove the center cap on the lid because the heat can create pressure and make a big mess otherwise.
Serving Suggestions
When I serve this butternut squash bisque, I love pairing it with something warm from the oven like my homemade dinner rolls recipe. They are soft and buttery, perfect for dipping into the creamy soup. On weekends when I have family over, I like to bake my Focaccia alla Genovese because it is easy to share and tastes incredible with a bowl of hot soup.
For a little variety, I sometimes serve the soup with my tomato focaccia, which adds a lovely savory contrast to the sweetness of the bisque. And since we are in full fall mode, I always finish the meal with a slice of my homemade apple pie.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover the soup in the refrigerator for up to 5 days. Keep it separate from the maple whipped cream garnish. Cover the soup and place in the freezer for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount into a medium-size pot and cook over low heat until hot.
More Soup Recipes
- Italian Minestrone
- Zuppa Toscana
- Mulligatawny Soup Recipe
- Hickory Smoked White Chicken Chili
- Chicken and Wild Rice
Butternut Squash Bisque Recipe
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 small diced yellow onion
- 3 cloves finely minced garlic
- 2 peeled and seeded large diced large butternut squashes (about 8 cups)
- 1/2 cup bourbon
- 64 ounces chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- coarse salt and ground white pepper to taste
For the Maple Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
Instructions
- Add the butter to a large rondeau or Dutch oven pot over low to medium heat and add the diced onions until they are caramelized.
- Add garlic and sauté until fragrant, which takes 35 to 40 seconds.
- Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to 15 minutes to soften it.
- Remove the pot from the burner, deglaze with the bourbon, and cook until the liquid has been absorbed, which takes about 2 to 3 minutes.
- Pour the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
- Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
- Season with salt and ground white pepper and cook on low heat until ready to serve.
- Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
- Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Can this be canned for later use without the dairy and add that before heating and serving?
Possibly?