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    Butternut Squash Bisque Soup Recipe

    Published December 12, 2019. This post may contain affiliate links. Please read my disclosure policy.

    Butternut Squash Bisque Soup Recipe is silky smooth and the perfect soup to serve up to your guests.  The soup is finished off with sweet maple cream.

    butternut squash soup in a bowl with cream, pumpkin seeds and sage

    You know me, I’m all about the balance of flavors and boy does this one deliver.  You get this amazing savory flavor from the butternut squash bisque soup than a dash of sweetness from the cream for the most amazing flavor combo.  You may have to restrain yourself from eating all of the maple whipped cream because wow is it delicious.

    Is Butternut Squash Soup Good for You

    A soup like this is very rich and is most often eaten as a first course during a meal.  It’s not a hearty soup like Lentil and Sausage or a Chicken and Wild Rice, where you are eating it as the main entree.  With that being said a 10-12 ounce serving of soup has 296 calories and contains heavy whipping cream.

    If you were to eliminate the use of the heavy whipping cream in the soup and the garnish you would drop roughly 100 calories off of each portion.  As in eating anything, moderation is key to a healthy diet.

    What Is It

    It’s a delicious soup consisting of fresh large diced butternut squash chunks that are simmered in a broth, pureed and thickened with some heavy cream.  It has a strong butternut flavor and is perfectly balanced with a sweet and savory taste combination.  Just like in any soup recipe, the flavor comes with time so it does taste better the next day.  As I stated before, it is a wonderful first course for a meal.

    How to Make It

    As I mentioned before this bisque is incredibly easy to make.

    • 1. Roast some over low heat diced onions until they are caramelized, about 20 to 25 minutes.
    • 2. Add in garlic and sauté until lightly browned.
    • 3. Add in butternut squash and lightly cook on low heat for 10 minutes.
    • 4. Deglaze with bourbon and cook until the liquid has been absorbed.
    • 5. Pour in the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
    • 6. Add in seasonings and puree using an emersion blender or blender until smooth.
    • 7.  Season with salt and pepper and cook on low heat until ready to serve.

    If using a blender, take the center part to the top off because the soup will be hot and pressure will build causing it to explode everywhere if kept on.

    a black bowl full of butternut squash soup with a fresh sage leaf

    What Is a Good Garnish for the Soup

    One of the most important aspects of cooking is the balance of flavor.  While the butternut squash bisque soup is incredibly savory it needs to be balanced out with a touch of sweetness.  Since the soup is hot, I thought it would be cool to add something that will dissolve and immediately compliment the flavors.

    Well, enter a maple whipped cream stage left.  I didn’t make a standard sweet whipped cream with sugar because I know maple goes so well with butternut squash.  So much of cooking is practicing and dining out and learning what ingredients pair well together.

    Making maple whipped cream is the same as making whipped cream.

    1. Whip the cream on high with the whisk attachment in a standing mixer until stiff peaks have formed.
    2. Next, simply fold in the maple syrup using a rubber spatula.

    How to Serve It

    When it comes to serving the butternut squash bisque soup, I simply start by pouring a small amount in a single serving bowl.  I then take a quenelle, or a dollop, of maple whipped cream and pop it straight in the center.  I then finish off the butternut squash bisque soup by place a sage leaf in the center and a few toasted pepitas (pumpkin seeds) for added texture and flavor.

    Well, that’s it my friends, make sure to give this butternut squash bisque soup with maple whipped cream a try, it’s a winner!

    Recipe Chef Notes + Tips

    • How to Reheat: Place the desired amount into a medium-size pot and cook over low heat until hot.
    • How to Store: Place the soup covered in the refrigerator for up to 5 days.  Keep it separate from the maple whipped cream garnish.
    • How to Freeze: Cover the soup and place in the freezer for up to 2 months.  Thaw in the refrigerator for 1 day before reheating.

    butternut soup in a bowl with a spoon

    My Favorite Soup Recipes

    If you’re really digging this butternut squash bisque soup then check out these other soup recipes.

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Butternut Squash Bisque Soup Recipe

    5 from 1 vote
    Butternut Squash Bisque Soup Recipe is silky smooth, finished off with maple cream and the perfect soup to serve up to your guests.
    Servings: 16
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Ingredients 

    For the Soup:

    • 1 tablespoon unsalted butter
    • 1 small diced sweet onion
    • 3 cloves of finely minced garlic
    • 2 peeled and seeded large diced large butternut squashes
    • 1/2 cup bourbon
    • 64 ounces chicken stock
    • 1 cup heavy whipping cream
    • 1 teaspoon ground nutmeg
    • 2 teaspoons ground cinnamon
    • Sea salt and white pepper to taste

    For the Maple Cream

    • 2 cups heavy whipping cream
    • ½ cup maple syrup

    Instructions

    • In a large hot pot on medium-low heat with butter, caramelize the onions, about 20 to 25 minutes.
    • Once brown, add in the garlic and saute until lightly browned.
    • Add in the butternut squash and cook for 10 minutes.
    • Next, deglaze with bourbon and cook to au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender, which takes about 20 to 25 minutes.
    • Finish the soup with 1 cup of heavy cream and seasonings.
    • Purée using an emersion blender or a blender.
    • Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and chill until ready to serve.
    • To plate: serve the soup with 1 tablespoon of the maple whipped cream and garnish with a fresh sage leaf and pepitas

    Notes

    Chef Notes:
    • How to Reheat: Place the desired amount into a medium-size pot and cool over low heat until hot. 
    • How to Store: Place the soup covered in the refrigerator for up to 5 days.  Keep it separate from the maple whipped cream garnish.
    • How to Freeze: Cover the soup and place in the freezer for up to 2 months.  Thaw in the refrigerator for 1 day before reheating. 

    Nutrition

    Calories: 296kcalCarbohydrates: 25gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 66mgSodium: 186mgPotassium: 532mgFiber: 2gSugar: 11gVitamin A: 10647IUVitamin C: 21mgCalcium: 96mgIron: 1mg
    Course: Soup
    Cuisine: French