Butternut Bisque with French Onion Toast Topper


This creamy butternut bisque is served with homemade French onion toast toppers.

Butternut Bisque with French Onion Toast Topper
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins


  • 3 tablespoons butter

  • 1 ½ cups chopped onion

  • 1 ½ teaspoons kosher salt

  • 2 tablespoons tomato paste

  • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes

  • 4 cups low-sodium chicken broth

  • 1 pinch cayenne pepper

  • ½ cup heavy cream

  • 2 tablespoons pure maple syrup

  • 1 tablespoon chopped fresh parsley, or to taste

French Onion Toast Toppers:

  • 3 tablespoons butter

  • 1 tablespoon olive oil

  • 3 large sweet onions, chopped

  • 1 large shallot, thinly sliced

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoons sherry

  • ½ cup low-sodium beef broth

  • 2 fresh thyme sprigs

  • 6 slices sourdough bread

  • 6 teaspoons butter, softened

  • 6 ounces shredded Gruyere cheese


  1. Melt butter in a large pot over medium-low heat. Add onion and 1/2 teaspoon kosher salt. Cook, stirring frequently, until onion is tender but not browned, about 10 minutes.

  2. Increase heat to medium-high. Stir in tomato paste. Cook, stirring frequently, until mixture begins to caramelize and brown, about 2 minutes. Add squash, chicken broth, remaining kosher salt, and cayenne pepper. Reduce heat to medium-low and simmer until squash is very tender, 20 to 25 minutes. Reduce heat to low.

  3. Using an immersion blender, blend squash mixture until smooth. (Or transfer mixture, in batches if needed, to a blender or food processor. Cover and blend or process until smooth. Return to pot.) Stir in cream and maple syrup.

  4. Ladle soup into wide shallow bowls. Serve with French Onion Toast Toppers and top with parsley.

French Onion Toast Toppers:

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Heat butter and olive oil in a very large skillet over medium-low heat until butter is melted, 1 to 2 minutes. Add sweet onions, shallot, salt, and pepper. Cook, covered, stirring occasionally, until onions are tender, 12 to 14 minutes. Increase heat to medium-high. Cook, uncovered, stirring frequently, until onions are golden brown, 3 to 4 minutes.

  3. Reduce heat to medium. Stir in sherry and cook 2 minutes more. Add low-sodium beef stock and fresh thyme sprigs. Bring to a boil. Reduce heat and simmer until liquid is reduced and onions are very tender, about 5 minutes. Remove thyme and discard.

  4. Meanwhile, arrange sourdough bread slices on a large baking sheet. Spread each slice with 1 teaspoon softened butter. Bake, turning once halfway through, until light brown, 8 to 10 minutes. Preheat the oven's broiler.

  5. Top bread slices with caramelized onion mixture and shredded Gruyère cheese. Broil until cheese is melted, about 2 minutes.

Cook's Note:

Use 1-ounce bread slices for the toast toppers.

Nutrition Facts (per serving)

579 Calories
35g Fat
52g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 579
% Daily Value *
Total Fat 35g 45%
Saturated Fat 21g 103%
Cholesterol 102mg 34%
Sodium 1184mg 51%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 21%
Protein 18g
Potassium 908mg 19%

* 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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