So I LOVE this roasted butternut squash bisque recipe right here.
And let me tell you why.
One: It’s lusciously delicious and super duper easy. (And, when I say easy, I mean that the most difficult thing you have to do is cut the squash in half. For realz.)
Two: Roasting the butternut squash adds a TON of flavor. (If you don’t know how to roast butternut squash, just keep reading below. It’s also — wait for it — easy to do.)
Three: I get to enjoy a thick, creamy, rich bisque, all the while knowing it’s actually GOOD for me.
Four: This soup gives you all the feels. Prepare yourself for a cozy dinner!
A word on the ground nutmeg as a garnish. The nutmeg is EVERYTHING so please don’t forget to top it off with a light sprinkle of nutmeg. Trust me on this one!
What is Butternut Squash Bisque?
First thing’s first: what the heck is a bisque, anyways? Am I right? Well, for the most part, a bisque usually means it’s a rich, creamy soup that typically is made with shellfish, most commonly lobster <— YUM.
So, is there lobster in this roasted butternut squash recipe?? No, sorry. I use the title of bisque to indicate that it’s much thicker than your typical soup, meaning there isn’t a broth to the soup, it’s a thick…well….bisque-like texture. Feel me?
What really makes this soup a bisque is adding in a cream at the end to finish it and make it even creamier. Hopefully, that all makes sense.
How to Roast Butternut Squash
So, how do you roast a butternut squash to make this creamy butternut squash bisque? I’m so glad you asked! Here are the steps for how to roast butternut squash:
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Heat your oven to 350 degrees F.
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Carefully slice the butternut squash in half through the stem.
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Remove the seeds and membranes using a spoon. It’s okay if some of the membrane remains.
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Line a rimmed baking sheet with tin foil or parchment paper and place the squash, cut-side down, on the sheet.
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Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash.
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Remove from the oven and allow to cool.
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Once cool enough to touch, scoop out the flesh of the squash using a spoon and discard the skin.
How To Make Butternut Squash Vegan (and Non-Dairy)
If you’re wanting to make butternut squash soup vegan, the good news it it’s very easy to do. This bisque recipe is practically vegan, except for the cream that I add at the end.
Instead, to make it vegan, simply replace the cream with unsweetened almond milk or full fat coconut milk. The almond milk will not make it quite as thick as the coconut milk, but both are good options.
Can This Butternut Squash Bisque Be Frozen?
If you’re wanting to freeze this soup to enjoy at a later time, the good news is it freezes very well. Hooray! Here are some tips for how to freeze it like a pro:
- Cool It Down First: Putting hot soup right into the freezer can thaw your already-frozen food by bringing up the temperature. Make sure to allow your soup to come closer to room temperature before placing into the freezer. You can do this by placing it in the fridge or dividing it into smaller portions which will cool down quicker.
- Portion It Out Before Freezing: Yes, soup is made in a large batch, but it doesn’t have to be frozen that way. Turn your soup into convenient grab-and-go meals by freezing it in individual servings. I use these quart-size freezer bags or freezer-safe glass containers to freeze soups. Keep in mind the soup will expand as it freezes so allow for space when freezing.
- Hold the Dairy: Dairy tends to separate and become grainy when frozen and reheated. If you can leave it out of the soup ahead of time, it’s best. To remember how much to add when it’s time to reheat, you can write on the bag ahead of time. You can easily follow all the steps of this recipe and then add the dairy once it’s time to reheat.
- Freeze Flat First: If using a freezer bag to store your soup, freeze flat on a sheet pan and then stack the frozen, flat soups to save space.
Butternut Squash Recipes
Butternut squash is the BEST. Did you know you can use butternut squash puree in anything that calls for pumpkin puree? So awesome. Here are some other great butternut recipes to try:
- Butternut Squash Instant Pot Chili
- Healthy Mac and Cheese
- Butternut Squash Waffles
- Butternut Squash Puree
It’s so creamy and delicious and versatile!
Butternut Squash Bisque
More Easy Healthy Soup Recipes
Looking for more healthy fall and winter soups, I’ve got you covered! Here are my faves:
- roasted acorn squash soup
- easy creamy of broccoli soup
- slow cooker chicken tortilla
- cream of tomato
- minestrone
- crock pot chicken enchilada soup
- light baked potato soup
- slow cooker split pea soup
You could also check out my 10 most popular healthy soup recipes from the blog in this post. So many soups, so little time!
- 3 tbsp olive oil, divided
- 1 butternut squash
- 1/2 yellow onion, diced
- 2 carrots, diced
- 3 cups vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg, plus more for garnish
- 1/2 cup organic half and half (can subs full fat coconut milk if vegan)
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Heat oven to 350 degrees.
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Cut the squash in half and remove the seeds using a spoon. It's okay if some of the membrane remains (since it will be difficult to get it all out).
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Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
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Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
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In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
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Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
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Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the cream. Heat mixture until hot, but not to a boil.
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Add salt and/or pepper to taste as needed.
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For garnish, drizzle 1-2 tbsp. cream and a dash of nutmeg, if desired.
Recipe Video
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So comforting. I made my own veggie broth and added maple syrup. Thanks for this amazing recipe
How big of a butternut squash did you use? I grew a bunch in my garden this year, and they vary in size quite considerably.
I made this tonight with the almond milk substitute and it tasted delicious. This was my first time making a bisque and I was so excited it turned out just right. Thanks for the vegetarian option – my own vegetarian gave it two thumbs up!
This bisque was wonderful. Exactly what I was looking for because I like the thickness of it. I added some brown sugar and maple syrup while it roasted added an apple to the carrots and onions and added 1/8 tsp of cayenne pepper. I also broiled some crostinis brushed with olive oil and then added fontina cheese and broiled until melted. Soooooooo good with the soup. cayenne pepper gave it that subtle kick. Thank you for great recipe!
whoops! Wrong tab on my computer!
However, THIS recipe is a WINNER for Butternut Squash Bisque! YUMMY! As you can tell, I made pancakes this morning too 😉
I’ve made gf pancakes for the last 20 years, and this is by FAR the best recipe for fluffy pancakes I’ve ever used! My family couldn’t tell that they were GF! YUM!!!
I’m trying this recipe. Half way done. How to bake butternut squash, cut side down? I followed that but still, is that right? Hope it is correct, it looks more like boiled squash…
I just made this for the second time today. I used coconut milk, and it smells and tastes amazing. It’s my favorite new recipe!
This is honestly one of the best soups I’ve ever had! I used coconut milk instead of half and half. It turned out perfectly.
Yesterday I bought a baby blue Hubbard squash, I’ve never seen one before so of course I consulted Pinterest right there in the produce dept. I found your recipe and another for roasted butternut squash. I used both and oh wow!!
I roasted it with sweet cream butter, grated raw ginger, nutmeg and maple syrup, salt and pepper. The rest of the recipe was all yours with the addition of of one celery rib and half tsp of sage. I’m typing this between greedy spoonfuls of yummimess!
Thank you and happy autumn!
Carrie
I made this for the fist time today and it is a HUGE hit!!!! It is super easy and clean up is a breeze with the foil on the pans. I love it and will be making more of this in the future!!
Awesome! I love how easy this recipe is to make and EAT!
Hi Lacey,
We are going to give your soup recipe a try tomorrow, butternut squash, you indicate to roast the butternut squash cut side down? Did you mean cut side up? Usually when I roast veggies it would be cut side up. Thanks and toking forward to making it in morning
I used to roast squash cut-side up, too, but I have found than cut-side down actually steams the squash as it roasts it and you still get all the flavor. You can still do it the way you’re used to as well, but it’s not a typo 😉
Hi Lacey, I love, love, love your recipes and the layouts/options you offer. One thing I would like to suggest for those of us printing out your recipes…when we select the “print” option, the recipe that appears leaves out the photo. Personally, I find having a photo of the recipe one of the determining factors as to whether I will try the recipe or not…particularly since we tend to eat first with our eyes. Just a thought. Thank you for your consideration.
Susan
Mmm this was very good! I added a bit of maple syrup when roasting the squash, and I also added a splash to the bisque at the end. Also sauteed a honeycrisp apple with the onion and carrots, which was fine but I could see where the tartness could distract, and I used chicken broth instead of veggie. The heavy cream was worth it, very creamy, and I loved how thick the bisque was. I added shredded parmesan on top. So good!!
Making this tonight!!! I don’t have veggie stock tho… I have chicken… would that work? Will it change it too much?
I use chicken broth all the time when I make this bisque…..very tasty.
Wow my first time making this. Ok so i skipped on the carrots and used 1 sweet potato because I didn’t have carrots. So delish none the less! So happy I made this!
LOVE THIS RECIPE! Found it last week on pintrest and I have already made it twice. Made it today for a work party and it was a hit!
Thank you for your recipe, I loved the idea of roasting the Squash first. It tasted amazing.
I did the non dairy version without the almond milk and I still found the soup luscious and rich. I added a touch of sage as well to give it a very autumn feeling of flavours and overall I was not disappointed!
This was delicious!!!
The only question I have is how you get it to be so smooth? I have a Ninja, but I couldn’t quite get the “grit” out.
Great recipe! I made this tonight for dinner. I used it as a guide line and substituted chopped sweet potato in place of carrots and coconut milk in place of the cream. I added pieces of lobster and sprinkled it with cooked crisp bacon…wonderful! Absolutely delicious! My family loved it! Thank you!
Hi! I’ve made this bisque 3 times now, and we all love it so much! I am wondering if you have any recommendations for thinning it out a bit? It comes out very thick! It’s still delicious, but I’d love for it to be a bit smoother. I’ve tried adding more veggie stock and cream, but it didn’t seem to help much. Thanks for a great recipe!
Hi Jackie – I’m so glad you all have enjoyed it so much. I would’ve suggested trying the same things you tried – I’m surprised those didn’t work for you. How much extra did you add?
I cannot wait to make this! Seriously, my mouth is watering. It’s one of my favorite soups and this recipe looks easy enough for this lazy cook!
Woohoo! Yes, you can totally make this (and it’s fabulous!!) 🙂
the soup/bisque came out pretty good but it was more watery than i expected
Sorry you didn’t find it perfect, Nancy – I haven’t had it come out watery before – it’s usually nice and thick…I wonder what happened 🙁
I recently saw a recipe for rated squash bisque with alfredo cream sauce.can I adopt that ingredient using this receipe
I’d have to see the recipe you’re referring to in order to know for sure – do you remember where you saw it?
Can this soup be frozen or processed with a pressure canner
Joyce, it can be frozen for sure, but I’ve never tried using a pressure canner with it.
I found your recipe because I had extra butternut squash and decided to use what I had on hand for our family’s Thanksgiving dinner. I was given RAVE reviews! I had hardly any left over after the dinner, but what I did have warmed up beautifully. I’m looking forward to reviewing the rest of your blog! Thank you 🙂
Yay, I love hearing that, Ann! I’m so glad everyone enjoyed the bisque 🙂
Yummy! Perfect for a cold night’s supper! I added nicely caramelized red bell pepper and 1/8 tsp. ginger to my puree. Served with coarsely grated fresh parmesan cheese, oyster crackers and a splash of sherry. I’m in heaven 🙂
Kathy, I LOVE your additions. Thanks for sharing. I’m glad you enjoyed it 🙂
Hi Lacey, after rave reviews, I’m making the butternut squash bisque again! Do you have a recipe for a homemade veggie stock? I made one last time from a recipe I found elsewhere, but I would love to see how you make it. Thanks much 🙂
Unfortunately, I don’t have one yet. It’s a good idea, though, and I’ll add it to my queue 🙂
This soup is wonderful! I diced up a whole butternut also, roasted the 1/2″ cubes until they caramelized, then tossed them into your finished bisque! Gave it a great consistency! Thank you!
Yum! I love that idea. Thanks for sharing. I’m glad you enjoyed it 🙂
Lacey,
I have always wondered what to do with a butternut squash, now I have an excellent recipe to try. I’m so glad your back. I love your site, recipes, photography and the knowledge your willing to share. Your so personable!
Wow, thank you so much, Karen! I’m very happy to be back as well and can’t tell you how awesome it is that you’re here to welcome me back 🙂
Thank you for the feedback. I’m glad you enjoy the site and I am def here to stay 🙂
I love your blog. Your recipes, pictures and sense of humour are amazing. Your food is delicious. I like that youwrite without going overboard like many famous bloggers do. One day you’ll be big i promise
Wow, Diana. Thank you so much for your support and kind words of encouragement. 🙂
Can’t wait to make this delicious looking soup. My husband recently suffered a heart attack and I have done a 180 on our meals. No more red meats and always looking for new recipes to try as an attempt to make mealtime a bit more flavorful than eating cardboard.
Hi Donna. I hope you enjoy the soup! Subbing some regular milk or almond milk for the heavy cream will make it even healthier 🙂 Best of luck to you and your husband.