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A bowl of butternut squash soup sitting on a table with a green napkin, a loaf of bread, and a sage leaf

Roasted Butternut Squash Bisque

Tessa Hollmann
This savory butternut squash bisque is the perfect hearty soup for autumn nights.  This soup is warming, nourishing, and flavorful with roasted butternut squash, fresh herbs, and coconut milk.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 Servings
Calories 300 kcal

Equipment

  • immersion blender a stand blender will also work

Ingredients
 
 

  • 2 tbsp olive oil or avocado oil
  • 1 small yellow onion chopped
  • 2 large carrots diced
  • 3 stalks celery diced
  • 1 large butternut squash
  • 2 garlic cloves minced
  • 3 tbsp fresh sage minced
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme leaves
  • 1 tsp red pepper flakes optional
  • ½ cup heavy whipping cream
  • 6 cups veggie broth
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400°F. 
  • Cut the butternut squash in half and scoop out the seeds. Brush the cut side with a little oil and place on a sheet pan, cut side down.
  • Bake the butternut squash for 45-60 minutes, or until fork tender. Remove from the oven and allow it to cool while you prepare the rest of the bisque.
  • Heat oil in a large pot or Dutch oven over medium heat.
  • Add the carrots, celery, and onion and sauté until the onions are soft and translucent. Add the garlic and herbs and sauté for another minute. 
  • Pour broth into the pot and bring to a simmer.
  • Scoop the roasted butternut squash out of its skin and add it to the soup. Simmer until the carrots and celery are soft, around 10-15 minutes.
  • Add heavy cream to the pot and blend with an immersion blender until creamy and smooth. Alternatively, blend the bisque in a stand blender (see notes). Add more vegetable broth as needed to achieve your desired consistency.
  • Serve topped with roasted pumpkin or butternut squash seeds, fried sage leaves, or homemade croutons

Notes

  • If you use a regular blender, allow the soup to cool slightly first. It’s best to also leave the cap off of the blender lid and cover the hole with a towel so the hot liquid doesn’t pressurize the blender. 
  • If you’re in a rush, you can skip roasting the butternut squash. Instead, peel it with a vegetable peeler, dice the peeled squash, and add it to the pot with the broth. Simmer the butternut squash until it is fork-tender. 
  • Feel free to use dried sage, rosemary, and thyme if needed. Reduce the amount by ½ if using dried herbs.
  • To make it dairy-free, substitute full-fat coconut milk in place of the cream.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 1459mgPotassium: 872mgFiber: 6gSugar: 11gVitamin A: 26402IUVitamin C: 45mgCalcium: 163mgIron: 2mg
Keyword butternut squash, butternut squash soup
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