Roasted Butternut Squash Bisque

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Roasted Butternut Squash Bisque is an explosion of Fall's most popular flavors, compelling you to cozy up with a bowl full.

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This rich, velvety bisque with roasted butternut squash is like a bowl full of all your favorite Fall flavors. Made with homemade vegetable stock, sage from my garden, and just a touch of butter and cream, you can’t receive a warmer hug from your kitchen than this.

iBuen provecho!

5 from 1 vote

Roasted Butternut Squash Bisque

This vegetarian bisque can easily be altered to a vegan soup by substituting the cream and butter with more vegetable stock. The end result will be just as warm and delicious.
Prep Time 45 mins
Cook Time 30 mins
Resting Time 30 mins
Total Time 1 hr 45 mins

Ingredients

Garnishing Options:

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 olive 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 seeds
    Fleur 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

How to include your child(ren):  Have your child(ren) scoop out the seeds from the butternut squash before roasting as a sensory activity. Teach them about the anatomy of the squash and all of its edible parts (science!). If you plan on roasting the seeds, give them the job of separating them from the pulp. Removing the seeds from the pulp and placing them in a separate bowl teaches them sequencing, an essential problem-solving component.
Course: Appetizer, brunch, Side Dish, Soup
Cuisine: French
Keyword: bisque, butternut squash, soup

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.

Join the Conversation

  1. Tareq mihyar says:

    5 stars
    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.

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