Butternut Squash Bisque Recipe
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.
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.
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.
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.
Nutrition
Calories: 465kcalCarbohydrates: 41gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 82mgSodium: 350mgPotassium: 1006mgFiber: 4gSugar: 16gVitamin A: 20902IUVitamin C: 42mgCalcium: 159mgIron: 2mg