Butternut Squash Bisque Soup Recipe

This Butternut Squash Bisque is a deliciously rich & creamy soup that’s perfect for chilly days.

Basically this soup recipe is all the things you would want in a perfect bowl of soup for chilly fall or winter days. I just want to sink into the sofa with a bowl of this…

Much like this Curried Butternut Squash Soup, Butternut Squash Bisque is rich, creamy and spiced with yummy, comforting flavors like cinnamon and nutmeg. But this bisque recipe leaves out the curry and instead adds in flavors of maple and bourbon. 

Ingredients needed

• Butternut Squash – Look for a large squash that’s about 3 pounds.
• Olive Oil
• Bone Broth – Or chicken stock or vegetable broth.
• Spices – Cinnamon, nutmeg, cayenne pepper, salt + pepper
• Maple Syrup – We’re looking for pure maple syrup for the best flavor here.
• Bourbon – This is optional, but it gives a great flavor. You can also use whiskey.
• Heavy Cream – For a vegan version, you can substitute cashew cream or coconut milk.
• Sour Cream – This is for topping the bisque. Optional.
• Fried Sage Leaves + Chopped Pecans – For topping. Optional.

How to roast butternut squash

• Preheat the oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper.
• Trim the ends off the butternut squash, then slice in it half lengthwise.
• Scoop out the seeds.
• Place the butternut squash on the pan and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle it with salt.
• Turn the squash cut-side down and roast until it is tender and cooked through, 40-50 minutes.

How to make the soup

• Roast squash until tender (see above). 
• Let cool then scoop out insides. 
• Blend squash and stock until smooth. You can use an immersion blender or process the mixture to a blender or food processor.
• Add to a large pot or dutch oven and combine with additional stock and spices. 
• Simmer until warmed through. 
• Add maple, bourbon and cream. Heat 5 more minutes. 
• Serve. 

How to make ahead & store

• This butternut bisque can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.

What to serve with it

Wine pairings

• A light-red wine works well with this creamy soup. Try a Grenache, Gamay or Barbera d’Alba.
• Gewürztraminer and Riesling are great pairings for the delicate spices in this soup.

More butternut squash recipes

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• Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper. Place the butternut squash on the pan and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle it with salt.

• Turn the squash face down and roast until it is tender and cooked through, 40-50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.

• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add 2 cups stock, being careful not to fill the container past the maximum fill line (work in batches if necessary), and process until smooth.

• Add squash puree to a large sauce pot and stir in the remaining broth, cinnamon, nutmeg, cayenne and a pinch of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the maple and bourbon, if using, and cream. Continue to cook another 5 minutes. Keep warm over low heat until ready to serve.

Calories: 238kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 77mg | Potassium: 508mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13734IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 1mg

This post was originally published in 2020. It was updated in 2024 to add new information. The butternut squash bisque soup recipe remains the same. Enjoy!