Butternut Bisque

Velvety, comforting, and packed with autumnal flavors, this Butternut Bisque is the ultimate cozy soup for chilly days. Roasted butternut squash forms the heart of this creamy dish, blending beautifully with sautéed aromatics like onion, garlic, carrot, and celery for a rich, earthy base. A hint of cinnamon and freshly grated nutmeg adds a warm, spiced depth, while a touch of heavy cream delivers luxurious silkiness. Perfectly balanced with the light herbiness of thyme and the satisfying crunch of optional pumpkin seed garnish, this bisque is both hearty and elegant. Ready in under an hour, this easy, vegetarian-friendly recipe is a delicious way to elevate your soup game while embracing the best of seasonal produce.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 pounds) butternut squash
• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 large, peeled and sliced carrot
• 1 sliced celery stalk
• 4 cups vegetable stock
• 1 teaspoon (chopped, or 1 sprig) fresh thyme
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons (freshly grated, if possible) nutmeg
• 1 teaspoon (or to taste) salt
• 0.25 teaspoons (or to taste) black pepper
• 0.5 cups heavy cream
• 0.25 cups (optional, for garnish) pumpkin seeds

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place them face-down on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the preheated oven for 30-35 minutes until the flesh is soft and easily pierced with a fork. Remove from the oven and allow to cool slightly.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion, garlic, carrot, and celery to the pot, and sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Step 6

Scoop the roasted squash flesh into the pot, discarding the skin. Stir to combine the squash with the sautéed vegetables.

Step 7

Pour in the vegetable stock and add the fresh thyme, ground cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 8

Simmer the soup for 10-15 minutes to let the flavors meld together.

Step 9

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.

Step 10

Return the pureed soup to the pot (if using a blender) and stir in the heavy cream. Reheat gently over low heat, if necessary, but do not let the soup boil.

Step 11

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 12

Ladle the bisque into bowls and garnish with a drizzle of cream and a sprinkle of pumpkin seeds, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2357.4 grams (2357.4g)

Amount per serving	% Daily Value*
Calories	1718

Total Fat 95.40g	122%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 12.70g
Cholesterol 120mg	40%
Sodium 4762mg	207%
Total Carbohydrate 190.60g	69%
Dietary Fiber 49.50g	177%
Total Sugars 44.80g
Protein 39.90g	80%

Vitamin D 0IU	0%
Calcium 639mg	49%
Iron 14mg	80%
Potassium 5204mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 9.0%

Carbs: 42.8%