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Butternut Squash Bisque

Rated as 4.61 out of 5 Stars
4

"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."
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Ingredients

1 h servings 248
Original recipe yields 4 servings (4 Servings)

Directions

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  1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 248 calories; 18.2 21.8 2.7 48 820 Full nutrition

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Reviews

Read all reviews 655
  1. 866 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or j...

Most helpful critical review

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...

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First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or j...

I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much ea...

OHMIGOSH! If I could give this 10 stars I would! This was absolutely amazing soup! Since peeling this squash is difficult, I followed another reviewer's idea and sliced the squash lengthwise, sc...

Why turn on the oven when a microwave will do it in 1/3 the time? I cook butternut squash (and others) by cutting them in half, scooping out the seeds, laying the halves on a flat platter, cove...

You may want to roast the squash first (used 1 medium butternut squash) by slicing into quarters and baking at 350 degrees for about and hour (without adding water to pan--keeps flavor better). ...

Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie b...

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...

I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minute...

This was very tasty! I added half of a golden delicious apple and used fat free half and half instead of heavy cream. I used an immersion blender to puree the soup and that saved me from havi...