Smooth Butternut Squash Bisque: Easy Autumn Comfort (Print Version)
Smooth Butternut Squash Bisque is your new autumn favorite. Discover my simple, authentic recipe for a genuinely comforting meal, perfect for chilly evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 lbs butternut squash, peeled, seeded, and cubed
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
4 cups vegetable broth (low sodium preferred)
→ Creamy Finish
06 -
1/2 cup heavy cream (or full-fat coconut milk for vegan)
07 -
2 tbsp maple syrup
→ Flavor Boosters
08 -
1/2 tsp ground nutmeg
09 -
1/4 tsp dried sage (or 1 tsp fresh, chopped)
10 -
Salt and freshly ground black pepper, to taste
→ Optional Garnish
11 -
Toasted pumpkin seeds
12 -
A swirl of crème fraîche or extra cream
13 -
Fresh chives, chopped
# Instructions:
01 -
First things first, get that butternut squash ready. Peel it (properly, unlike my earlier mishap!), scoop out the seeds, and chop it into roughly 1-inch cubes. Try to make them uniform; it helps them cook evenly. This is where I always get a bit messy, squash seeds everywhere!
02 -
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell at this stage is just lovely, a real kitchen perfume.
03 -
Add the cubed butternut squash, vegetable broth, and a pinch of salt and pepper to the pot. Bring it to a simmer, then reduce the heat, cover, and let it cook for about 15-20 minutes, or until the squash is fork-tender. This is where the magic starts to happen for this creamy butternut squash bisque.
04 -
Carefully transfer the cooked squash mixture to a blender (or use an immersion blender directly in the pot, my preferred, less messy method!). Blend until it's incredibly smooth and creamy. Be careful with hot liquids in a blender; I've had a lid pop off once, and it was a warm, orange explosion. Not fun!
05 -
Pour the blended bisque back into the pot if you used a regular blender. Stir in the heavy cream, maple syrup, ground nutmeg, and dried sage. Heat gently until warmed through, but don't let it boil after adding the cream; it can curdle. This step is crucial for that rich, smooth texture.
06 -
Now for the fun part: taste! Adjust the salt, pepper, or maple syrup as needed. Sometimes I add a tiny bit more nutmeg if I'm feeling extra festive. Serve your smooth butternut squash bisque warm, perhaps with a swirl of cream or some toasted pumpkin seeds. So good!
# Notes:
01 -
Always use an immersion blender if you have one; it saves so much mess and hassle.
02 -
This bisque stores beautifully in the fridge for 3-4 days; reheat gently on the stovetop.
03 -
For a dairy-free version, swap heavy cream for full-fat coconut milk—it works surprisingly well!
04 -
Serve with crusty bread or a simple green salad for a truly comforting meal.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
blender (immersion or standing)
03 -
knife
04 -
cutting board
# Nutrition (Per Serving):
Calories: 250 kcal
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g