• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Soups » Butternut Squash Bisque Soup Recipe

Butternut Squash Bisque Soup Recipe

Posted on December 12, 2019 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Print Recipe

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.

  • Authentic Italian Minestrone Soup Recipe
  • Chicken Detox Soup with Cannellini Beans and Kale
  • Mulligatawny Soup Recipe
  • Hickory Smoked White Chicken Chili

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

butternut squash bisque recipe
Print Recipe
5 from 1 vote

Butternut Squash Bisque Soup Recipe

Butternut Squash Bisque Soup Recipe is silky smooth, finished off with maple cream and the perfect soup to serve up to your guests.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Cuisine: French
Servings: 16
Calories: 296kcal
Author: Chef Billy Parisi

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: 296kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 186mg | Potassium: 532mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10647IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 1mg
Butternut Squash Bisque Soup Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « French Silk Pie Recipe
Next Post: Loaded Peanut Butter Chocolate Chip Cookies Recipe »

Reader Interactions

Comments

  1. Ellen says

    January 03, 2021 at 3:07 pm

    5 stars
    Delish!!

    Reply
  2. Jamie says

    September 20, 2019 at 8:38 pm

    Does it alter the taste greatly to use vegetable stock? I want to make this for an upcoming autumn gathering but there are a few vegetarians. Sounds delicious and want others to try it too!

    Reply
    • Chef Billy Parisi says

      September 21, 2019 at 2:00 pm

      No not at all. It will still be very butternut squash forward tasting.

      Reply
  3. Kim McAdoo says

    November 26, 2013 at 10:02 pm

    You have a great balance of spices and everything else. This looks like a keeper. Yum

    Reply
  4. claire white says

    February 21, 2013 at 10:32 am

    Amazing soup chef!! I like to add a few dried cranberry’s on top,and sometimes if the mood strikes a few candied pecans!!! Thanks for all the recipes!! Good Stuff!! Claire

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

IT’S SOUP SEASON

bowl of beef and barley soup with herbs

Traditional Beef and Barley Soup Recipe

bowl of ham and bean soup

Amazing Ham and Bean Soup Recipe

bowl of ribollita soup with kale and carrots

Tuscan Ribollita Soup Recipe

bowl of summer corn chowder with bacon

Easy Corn Chowder Recipe

bowl of chicken noodle soup with vegetables

Homemade Chicken Noodle Soup Recipe

bowl of stew with vegetables

Mulligan Stew Recipe

POPULAR POSTS

  • Slow Cooked Brisket Chili Recipe
  • Smoked Pulled Pork Shoulder Recipe
  • Perfectly Cooked Boneless Chicken Breast Recipe
  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • Beef Braciole Recipe (Involtini)
  • how to boil green beans Boiled Green Beans Recipe with Butter Glaze

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy