Butternut Squash Bisque

Does anyone else gets unduly excited to see winter squash appear in the produce section or farmer’s market?

I’ve really developed an affection for it (I’m not sure if the entire Smith household is as enthusiastic as I am), and hold butternut as my favorite. Just the name alone sounds delicious; anything with the word “butter” in it probably tastes good. It’s also packed full of nutrition, particularly Vitamin A.

Butternut Squash Bisque

I picked up some butternut squash the other day at a farm market, and caught some inspiration to make it into a delicious soup. When all was said and done, I declared that it was one of the tastiest soups I’d made, and my husband really liked it as well.

Please meet the Butternut Squash Bisque.

One of my favorite ways to prepare butternut squash is in a risotto, and I wanted to make a creamy soup that would be reminiscent of the recipe I generally use. It was just what I was hoping for! If you have a butternut squash sitting in your kitchen, give this recipe a try and see what you think.

Butternut Squash Bisque

  • 1 cup chopped onion
  • 3 large garlic cloves, minced
  • 1 cup chopped red sweet pepper
  • 2 tablespoons butter
  • 6-8 cups chicken broth
  • 5-6 cups cubed, peeled butternut squash, approximately half of a large squash (Watch this video if you need help peeling and cubing squash.)
  • 1 cup heavy cream (I used sour cream as that was on hand. Either should be fine.)
  • 2 tablespoons flour
  • 1 cup shredded Parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Cayenne pepper
  1. In a large stock-pot, saute onion in butter over medium-low heat until softened. Add garlic and red pepper, and saute until the onion begins to brown.
  2. Add chicken broth and cubed squash. Bring to a slow boil, cover, reduce heat, and gently boil until squash is very soft (about 20-30 minutes).
  3. Puree soup using either an immersion blender, a potato masher (this is what I used, so there were still some vegetable chunks), or in batches in a food processor or blender.
  4. Whisk cream and flour together, and add to soup. Stir and warm soup over low heat. Add Parmesan, and continue warming and stirring.
  5. Add salt and seasonings, and stir until fully combined and hot, about five minutes.
  6. Sprinkle cayenne pepper over individual servings for those who like the heat.

We enjoyed this soup with buttered sourdough toast and baked chicken. Biscuits, rolls, and cornbread would also be yummy with it, and a green salad would round out a meal nicely.

With the wonderful flavor, healthy fats, and economy of winter squash, this is definitely a soup to enjoy during the fall and winter season!

How do you like to enjoy winter squash?

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    6 Comments

    1. I’m glad I saw this recipe before going to the grocery store today–butternut squash is going on the list. Have you ever tried this with pecorino romano cheese instead of parmesan? I already have that in the fridge and wonder how well it might work as a substitution.