Butternut Squash Bisque


This butternut squash bisque is a great way to use all those early fall vegetables and makes a nice autumn-day lunch or dinner.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs


  • 1 tablespoon canola oil

  • 1 tablespoon unsalted butter

  • ½ cup diced onion

  • 4 cups peeled and cubed butternut squash

  • ¾ cup diced carrots

  • 3 cups vegetable stock

  • salt and ground black pepper to taste

  • ground nutmeg to taste

  • ½ cup heavy cream (Optional)


  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.

  2. Add squash and carrots 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. Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts (per serving)

248 Calories
18g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 248
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 46%
Cholesterol 48mg 16%
Sodium 820mg 36%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 3g
Vitamin C 32mg 162%
Calcium 104mg 8%
Iron 1mg 7%
Potassium 635mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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