This post may contain affiliate links. Please read our disclosure policy.

As the chill of fall and winter sets in, Butternut Squash Bisque offers comfort in a bowl. This velvety soup marries the deep, rich flavor of butternut squash with the gentle sweetness of sweet potato. Ginger and nutmeg introduce a hint of spice, while the maple cream drizzle adds a touch of luxury. Served hot and garnished with pumpkin seeds and fresh thyme leaves, it’s a quintessential dish for cozy evenings.

Butternut Squash Bisque served in a black bowl and photographed from the top.

While you can have this creamy bisque ready to serve in under an hour, its true appeal lies in its simplicity. After just 15 minutes of prep, the enticing aroma will soon fill your kitchen as the soup comes to simmer: a promise of the comforting meal ahead. And should there be leftovers, they only improve with time, deepening in flavor by the next day.

Butternut Squash Bisque Ingredients

Butternut Squash Bisque Ingredients on a white marble board.

For the Soup:

  • Butternut Squash: Choose a firm squash with a matte skin, free from soft spots or blemishes.
  • Sweet Potato: It should have smooth, firm skin and even coloring. Avoid any with wrinkled skin or soft spots.
  • Olive Oil: Use a good-quality extra virgin olive oil.
  • Onion: A yellow onion will provide a balance of sweetness and bite.
  • Garlic: Fresh cloves, plump and free from brown spots, are best.
  • Chicken Broth: A low-sodium version gives you more control over the final salt content of the soup.
  • Ginger: If using fresh ginger, select a piece that’s firm and smooth. For ground ginger, be sure it’s fresh and not past its expiration date.
  • Nutmeg: Freshly grated will provide the most potent flavor, but pre-ground works as well.
  • Fine Sea Salt: For even seasoning without overwhelming the dish.
  • Ground White Pepper: Offers a subtle heat without the specks of black pepper.
  • Heavy Cream: Be sure it’s fresh and kept refrigerated.

For the Maple Cream:

  • Heavy Cream: As above, freshness is key.
  • Maple Syrup: Choose pure maple syrup, avoiding blends with high fructose corn syrup or artificial flavors.

To Garnish:

  • Pumpkin Seeds: Choose raw seeds that can be toasted for added flavor.
  • Fresh Thyme Leaves: Look for vibrant green leaves on firm stems. Avoid wilted or browned leaves.

Origins of Bisque

The term “bisque” traditionally refers to a rich, creamy soup made from puréed shellfish, particularly lobster. Originating in France, it became a culinary favorite for its velvety texture and deep flavor. Over time, the definition has broadened to include pureed vegetable soups, like Tomato Bisque and this version with butternut squash.

Butternut Squash Bisque served in a black bowl and photographed at an angle.

Recipe Tips

  • Preparation is Key: Pre-measuring, cutting and having everything at hand (mise en place) makes the cooking process smoother.
  • Uniformity Matters: When peeling and dicing the butternut squash and sweet potato, aim for uniform pieces. This helps with even cooking and a smoother blend when pureeing.
  • Blending Technique: For a silky-smooth soup, consider using a high-powered blender or an immersion blender. If using a standard blender, remember to allow the soup to cool slightly and blend in batches. This avoids any pressure build-up and potential splatters.

Recipe Options

  • Vegetable Stock Swap: Replace chicken broth with vegetable stock for a vegetarian version.
  • Spice It Up: Add a pinch of cayenne pepper or a dash of chili flakes for a spicy kick.
  • Dairy-Free Option: Opt for coconut milk or almond cream in place of heavy cream for a dairy-free alternative.
  • Ginger Choices: Fresh ginger lends a brighter flavor, but ground ginger works well too. 
  • Roasted Flair: For added depth, roast the butternut squash and sweet potato instead of boiling them to caramelize their natural sugars.
  • Herb Variations: Fresh rosemary or sage can be used in place of thyme for a different aromatic twist.
Two bowls of Butternut Squash Bisque served in black bowls and photographed from the top.

Storage and Reheating

Store the bisque in an airtight container in the refrigerator for up to 4 days. It’s best not to freeze it because the cream can make the soup separate or turn grainy when you thaw and reheat it. When you’re ready to enjoy it again, just warm it up on the stovetop over medium heat, giving it a good stir to keep it smooth.

More Must-Try Soups

How to Make Butternut Squash Bisque

In a large pot, warm olive oil over medium heat. Sauté onions until clear, roughly 5 minutes. Add squash, sweet potato, garlic, and broth; bring to a boil, then simmer until vegetables soften, about 20 minutes. Blend the mixture until smooth. Mix in ginger, nutmeg, salt, white pepper, and cream; warm for another 5 minutes.

Adjust seasoning to taste. Combine cream and maple syrup for the maple cream. Serve soup hot, topped with a maple cream drizzle, pumpkin seeds, and thyme.

Sprinkling pumkin seeds over Butternut Squash Bisque served in a black bowl and photographed at an angle.

Recipe Video

Butternut Squash Bisque

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Course: Soup
Cuisine: American
Calories: 230
Servings: 8 people
A velvety soup blending deep richness and subtle spice, crowned with crunchy seeds and a drizzle of maple cream.

Ingredients  

  • 2 tablespoons olive oil
  • 1 large onion diced small
  • 1 large butternut squash (~3 pounds), peeled and cut in to 1 1/2 inch chunks
  • 1 medium sweet potato cut in to 1 1/2 inch chunks (peeled if desired)
  • 4 large cloves garlic smashed and peeled
  • 4 cups chicken broth (recipe note #1)
  • 2 teaspoons minced fresh ginger (a microplane works best for this) or 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon ground white pepper plus more to taste
  • 1/2 cup heavy cream

For Maple Cream

  • 1/2 cup heavy cream
  • 2 tablespoons real maple syrup

For Garnish

  • pumpkin seeds
  • fresh thyme leaves

Instructions 

  • Heat olive oil in a large soup pot over medium heat. Add onion, and a pinch of salt. Cook and stir until onion is translucent, about 5 minutes.
  • Add butternut squash, sweet potato, garlic, and broth to onion mixture; stir and bring to boil. Reduce heat and simmer 20 to 25 minutes, or until the squash, sweet potato and garlic cloves are tender.
  • Puree the soup with an immersion blender or standard blender (See recipe note #2). If using standard blender, return smooth soup to pot. Add ginger, nutmeg, salt, white pepper and cream; cook and stir until heated through, about 5 minutes (do not boil). Taste for seasoning and add more as desired.
  • To make maple cream, stir cream and maple syrup together in a small bowl until well combined.
  • Ladle soup into bowls and drizzle as desired with maple cream. Garnish with pumpkin seeds and fresh thyme leaves; serve hot.

Notes

  1. For a thinner soup, use 5-6 cups of broth.
  2. Take care when blending hot liquids in a standard blender. Allow the soup to cool slightly and fill your blender pitcher to the halfway mark and remove the center, vent cap from the blender lid. Cover the lid with a clean towel to catch any splatter and blend in batches until smooth. (Some high powered blenders have locking caps and won’t require this step.)

Nutrition

Calories: 230kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 610mg | Potassium: 522mg | Fiber: 3g | Sugar: 8g | Vitamin A: 14414IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

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

Recipe Rating




6 Comments

  1. peter says:

    going to try the roasted version do you roast squash and potato before cubing

    1. Marissa Stevens says:

      Hi Peter! You have a lot of options here – you can certainly roast the squash and sweet potato whole (be sure to pierce them several times if you do). Or you can cube them first (my preference). I like to toss 1-inch pieces in some olive oil and season lightly with salt and pepper. Sometimes I add a splash of maple syrup and a bit of cinnamon as well. If you go this route, I recommend roasting on a parchment lined rimmed baking sheet at 425˚F for about 30 minutes.

      1. Peter says:

        Thank you for your insight regarding roasting the squash/sweet potato i will let you know Thursday morning after my dinner party. Can i assume i follow the recipe forward after roasting

        1. Marissa Stevens says:

          Hi Peter! Yes, and you have some options with the garlic. You can either roast it along with the squash and potato (I’d do a whole head, slicing off the top so the cloves are visible, then drizzling with olive oil and tightly wrapping in foil. Roasted on the same baking sheet, it should be tender at about the same time.) Or you can coarsely chop it and sauté with the onion in step 1. Either way, I recommend simmering everything (including the roasted ingredients) for ~10 minutes in step 2 to further soften the vegetables and allow the flavors to meld. Hope you have a wonderful dinner party!

          1. Peter Bettinelli says:

            Hi Marissa, haven’t talked since the last time i made the roasted squash soup. Than k you for your help, it turned out amazing! I innovated and the shot was roasted squash bisque!! Ta da, fell in love with it. Now down in Florida (snow bird from Canada) and got invited to a Thanksgiving dinner, offered up my version of the soup and was readily accepted. Let you know how Americans take to a bisque version of roasted squash soup. Have a great Thanksgiving and keep on posting!!

          2. Marissa Stevens says:

            Hi Peter! Thanks so much for your kind note. I’m so happy to hear that you enjoyed the soup and I hope it’s a big hit at your dinner. You have a great Thanksgiving too!