Butternut Squash Soup Recipe

This easy-to-make Butternut Squash Bisque Recipe has a silky smooth texture and is jam-packed with flavor.

You will love the complimenting sweet maple cream that goes on top.


– unsalted butter – yellow onion – finely minced garlic – butternut squashes – bourbon

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, which takes about 35 to 40 minutes.

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.

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