This butternut squash bisque is the ultimate cold-weather comfort food—rich, velvety, and deeply flavorful. Made with roasted butternut squash, homemade vegetable stock, and a hint of butter and cream, it’s a soul-warming dish that captures the essence of autumn in every spoonful.
Fresh sage from my garden adds an earthy, herbaceous note that perfectly balances the natural sweetness of the squash, while roasting intensifies the flavor and gives the soup a subtle caramelized depth.
Whether you’re looking for a cozy weeknight dinner, a Thanksgiving starter, or a make-ahead lunch, this bisque delivers restaurant-quality flavor with wholesome, homemade ingredients.
🍲 Why This Butternut Squash Bisque Stands Out
- Roasted squash adds sweetness and depth
- Sage and nutmeg give it a classic fall flavor profile
- Homemade vegetable stock enhances richness without overpowering
- A splash of cream and butter adds luxurious texture
- Perfect for serving with crusty bread or topping with pepitas
🧡 Domestic Gourmet Tip:
Sauté your onions and garlic in Domestic Gourmet Organic Annatto Oil – Aceite de Achiote for added warmth, color, and subtle earthy flavor. It gives the bisque a golden hue that beautifully complements the squash.
🥄 Serving Suggestions For Butternut Squash Bisque
Top with:
- A swirl of cream or coconut milk
- Toasted pumpkin seeds (pepitas) or crispy sage leaves
- A drizzle of annatto oil or brown butter
- Cracked black pepper or a pinch of cayenne for heat
Pair with a grilled cheese sandwich or roasted veggie toast for a complete, comforting meal.
iBuen provecho!
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Roasted Butternut Squash Bisque
Equipment
- Aluminum Foil (or parchment paper)
- Dutch oven (or large pot)
Ingredients
- 2½-3 lb butternut squash
- 2 tsp Domestic Gourmet Organic Annatto Oil – Aceite de Achiote
- 1 small shallot minced or ½ of a large shallot
- 2 cloves garlic minced
- 1 tsp salt 1¼ tsp if using unsalted butter
- ¼ tsp fresh cracked black pepper
- ⅛ tsp nutmeg
- 4 tbsp salted butter, cut in individual tbsp pieces omit butter for vegan soup
- 2 cups vegetable stock if using store-bought watch the taste the bisque before adding salt
- ½ cup heavy cream omit heavy cream for vegan soup and substitute with vegetable broth
- 1 tbsp fresh sage chopped 1 tsp is using dried sage
Garnishing Options:
- warm cream
- lingonberries
- pepitas (pumpkin seeds)
- fleur de sel
Instructions
How To Roast Butternut Squash:
- Move the oven rack to the middle of the oven and preheat to 350 degrees.
- Using a chef's knife, cut the butternut squash lengthwise in half, resulting in two even pieces.
- With a large metal spoon, scoop out the seeds.
- Cover a baking sheet with aluminum foil or parchment paper and place the butternut squash flesh-side down and skin-side up.
- Place on the middle rack in the oven and bake for 45 minutes.
- Check the tenderness of the butternut squash by poking the skin with a fork. If the fork slides easily through the skin and squash, remove it from the oven. If there is resistance from the squash to the fork, bake for 10 more minutes and check again. Repeat this process until tender.
- Set the pan aside to cool for about half an hour until you can handle the butternut squash without burning your hands.
To Make The Bisque:
- Using a large metal spoon, scoop the flesh out of the butternut squash and out from the skin and into a large mixing bowl. Set aside.
- Compost or discard the skin.
- In a Dutch Oven over medium heat, add annatto oil. Once the oil is glistening, add the minced shallots, ¼ tsp of salt, stir to coat evenly with oil, and cook until tender and translucent, about 3-5 minutes.
- Add the minced garlic and nutmeg and stir, cooking until aromatic—about 15 seconds.
- Add the entire mixing bowl of butternut squash and stir, coating evenly with the shallots, garlic, and nutmeg.
- Sprinkle in the fresh sage, ¾ tsp salt, evenly space out the 4 tbsp of butter and stir to mix and melt the butter.
- Add in 2 cups of vegetable stock and stir.
- Using an immersion blender or a blender and blend until completely smooth. You should have no lumps. Taste with a spoon to check the mouthfeel. It should feel velvety and not grainy. Blend until you achieve the desired result.
- If you used a standing blender, return the butternut mixture to the Dutch oven over medium heat.
- With a mixing spoon, stir in the heavy cream and cover for 5 minutes before serving. You can adjust the thickness of your bisque by adding more vegetable stock if need be.
For Vegan Roasted Butternut Soup:
- Follow the instructions above but omit the butter and cream, replacing those 2 ingredients with an additional ½ cup of vegetable stock.
Garnishing options:
- A drizzle of warm cream and lingonberries (as pictured)Roasted butternut squash or pumpkin seedsFleur de Sel (finishing salt)
Pro Tip:
- Line your baking sheet with aluminum foil for easy cleanup.
No-Waste:
- Roast the butternut squash seeds to use as garnish, topping for salad, or enjoy as a snack!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
My wife tried to make me that soup once before and it wasn’t that great but when I tried Ciji’s version it was delicious. I loved it.