Creamy Butternut Squash Bisque: A Hug in a Bowl (Print Version)

Creamy Butternut Squash Bisque is pure autumn bliss. Learn my simple, soulful recipe for this naturally sweet, velvety soup, perfect for chilly evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 3 lbs (about 2 medium) butternut squash, peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 4 cups vegetable broth (low sodium preferred)
05 - 1/2 cup heavy cream

→ Flavor Boosters

06 - 2 tbsp olive oil, divided
07 - 1 tbsp maple syrup (pure)
08 - 6-8 fresh sage leaves, chopped
09 - Pinch of nutmeg

→ Seasonings & Finishing Touches

10 - Salt and freshly ground black pepper, to taste
11 - 1/4 cup toasted pepitas (pumpkin seeds), for garnish (optional)
12 - A few extra fresh sage leaves, for garnish (optional)

# Instructions:

01 - First things first, let’s get that butternut squash ready. Preheat your oven to a nice warm 400°F (200°C). Carefully peel your squash – this is where I always get a little messy, honestly. Then, halve it lengthwise, scoop out those stringy bits and seeds (save the seeds if you want to roast them later, they're a yummy snack!), and chop the squash into roughly 1-inch cubes. Toss them with a tablespoon of olive oil, a good pinch of salt, and some fresh black pepper on a baking sheet. Roast for about 20-25 minutes, or until they’re tender and slightly caramelized around the edges. You want a little browning there; it adds so much depth to your Creamy Butternut Squash Bisque!
02 - While your squash is doing its thing in the oven, grab a large pot or Dutch oven and heat another tablespoon of olive oil over medium heat. Add your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want them translucent and fragrant, not browned. Then, toss in your minced garlic and chopped fresh sage. Let that cook for another minute, until you can really smell that amazing aroma – but don't let the garlic burn, I've made that mistake too many times, and it just tastes bitter, ugh! This is the flavor foundation for your bisque.
03 - Once the squash is roasted and your aromatics are fragrant, carefully transfer the roasted squash to your pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the maple syrup and a tiny pinch of nutmeg. Let it all simmer together for about 10-15 minutes, allowing those flavors to really meld. This step is where all those individual ingredients start to become something greater, a truly cohesive Creamy Butternut Squash Bisque.
04 - Now for the magic! Carefully transfer the hot soup mixture to a blender – I use an immersion blender right in the pot, honestly, way less mess! Blend until it’s completely smooth and velvety. Be careful, hot liquids expand, so if you're using a regular blender, fill it only halfway, hold the lid down with a towel, and start on low. Once it's smooth, pour it back into the pot if you used a regular blender. This is where your Creamy Butternut Squash Bisque gets its signature texture.
05 - Return the pot to low heat. Stir in the heavy cream. Let it warm through gently for a few minutes, but don't bring it to a rolling boil after adding the cream; it can sometimes separate, and we don't want that! Taste the bisque and adjust the seasonings. This is your chance to add more salt, pepper, or even a tiny bit more maple syrup if you feel it needs it. I always taste a spoonful and think, "Hmm, what's missing?" Sometimes it's just a little more salt, honestly. This makes your bisque truly shine.
06 - Ladle your gorgeous, warm Creamy Butternut Squash Bisque into bowls. If you're feeling fancy (and I usually am!), garnish with a sprinkle of toasted pepitas and a few fresh sage leaves. A swirl of extra cream is also a pretty touch. Serve it hot with some crusty bread for dipping. The aroma alone is just incredible at this point; it smells like pure autumn goodness!

# Notes:

01 - Don't overcrowd the baking sheet when roasting the squash; it steams instead of caramelizing, and you lose that lovely roasted flavor. I learned that the hard way!
02 - Always taste and adjust seasoning *after* adding the broth and cream. Broths vary in saltiness, and cream mellows flavors.
03 - An immersion blender is a game-changer for this recipe; it saves so much cleanup and splashing!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - blender (immersion or standing)

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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