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Roasted Butternut Squash Bisque Recipe

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4.1 from 67 reviews

A rich and creamy roasted butternut squash bisque that combines the earthy sweetness of roasted squash with aromatic herbs and a touch of cream. This comforting soup is perfect for chilly evenings and makes a wonderful fall or winter starter.

Ingredients

Vegetables & Herbs

  • 1 large butternut squash
  • 1 small yellow onion, chopped
  • 2 large carrots, diced
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 3 tbsp fresh sage, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp red pepper flakes (optional)

Liquids & Oils

  • 2 tbsp olive oil or avocado oil
  • 6 cups vegetable broth
  • ½ cup heavy whipping cream

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F (205°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive or avocado oil, then place the halves cut-side down on a baking sheet.
  2. Roast Squash: Bake in the preheated oven for 45-60 minutes until the squash is fork tender. Remove from the oven and allow to cool while preparing the rest of the soup.
  3. Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped carrots, celery, and onion. Sauté until the onions become soft and translucent, about 5-7 minutes. Then add minced garlic, fresh sage, rosemary, thyme, and optional red pepper flakes. Cook for another minute until fragrant.
  4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer.
  5. Add Roasted Squash: Scoop the roasted butternut squash flesh out of the skin and add it to the pot. Continue simmering the soup until the carrots and celery are tender, about 10-15 minutes.
  6. Blend the Bisque: Add the heavy whipping cream. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup carefully to a stand blender and blend until smooth. Adjust thickness by adding more vegetable broth if needed.
  7. Season and Serve: Season with salt and black pepper to taste. Serve the bisque garnished with roasted pumpkin or butternut squash seeds, fried sage leaves, or homemade croutons if desired.

Notes

  • For a vegan version, substitute the heavy cream with coconut milk or cashew cream.
  • If you don’t have fresh herbs, dried herbs may be used but reduce quantity to a teaspoon combined.
  • Be cautious when blending hot liquids; blend in batches and vent the lid to avoid pressure build-up.
  • Roasting the squash cut-side down helps caramelize the flesh, enhancing the bisque’s sweetness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/roasted-butternut-squash-bisque-recipe/