This creamy fall-spiced Butternut Squash Bisque is a simple recipe that tastes decadent and sophisticated. Add your favorite seasonal toppings for texture and garnish and serve up a delicious gluten-free vegetarian dinner everyone will love.
When hearty squash comes back into season, I’m always looking for ways to make the most of it. From glazed roasted acorn squash to stuffed delicata, there are so many tasty ways to enjoy gourds of all shapes and sizes. But there’s something so classic and comforting about a big bowl of piping hot homemade squash bisque. I’ve always loved the silky smooth texture and sweet but savory flavor of this fall soup. I think you’ll love it too!
Butternut Squash Bisque
This creamy fall-spiced Butternut Squash Bisque is a simple recipe that tastes decadent and sophisticated. Add your favorite seasonal toppings for texture and garnish and serve up a delicious gluten-free vegetarian dinner everyone will love.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 4 cups vegetable stock, divided
- ¾ cup heavy cream
- 2 teaspoons kosher salt
- ½ teaspoon pepper, freshly cracked
- ¼ teaspoon paprika
- 1 tablespoon honey
Toppings
- Toasted pepitas
- Parsley leaves
- Olive oil
Instructions
- Preheat the oven to 425°F.
- In a mixing bowl, toss the butternut squash with the garlic and olive oil. Transfer to a baking sheet and roast for 25-35 minutes, or until tender. Allow the squash to cool completely.
- Transfer the cooled squash to a blender, along with 2 cups of vegetable stock. Blend until smooth.
- Transfer the mixture to a large pot over medium heat and stir in the remaining vegetable stock, heavy cream, salt, pepper, paprika and honey. Warm up the soup to your desired temperature.
- Serve immediately, garnished with toasted pepitas, parsley leaves, and a drizzle of olive oil.
How to Make Butternut Squash Bisque
The great thing about butternut squash is how it purees into a thick and luscious texture without many extra ingredients or fancy techniques. Start making your bisque by roasting the squash until it’s jammy and caramelized.
The rest of the soup comes together right in the blender. You could also use an immersion blender and a pot on the stove if you don’t have a standing blender.
Topping Ideas
You can add any of your favorite soup toppings to finish your bisque. I like something to add crunch, freshness and an extra finishing note of richness. For me, that means toasted pumpkin seeds, parsley and a drizzle of nice olive oil.
Here are some other ways to garnish your butternut bisque:
- Croutons (make your own with gluten-free bread!)
- A drizzle of hot honey
- Fresh sage or rosemary
- Reserved pieces of roasted butternut
- Creme fraiche or plain Greek yogurt
- Crushed red pepper flakes for heat
Storage
Store leftover bisque in an airtight container in the fridge for up to four days. Reheat the soup on the stove when you’re ready to serve. It can also be frozen for up to three months.
More Must-Try Fall Recipes
If you’re looking for more seasonal recipes like this creamy butternut squash bisque, follow along on Instagram. I’m always sharing new favorite gluten-free dishes.
