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Butternut Squash Bisque

This roasted butternut squash bisque recipe is super easy to make and tastes lusciously delicious.  This butternut squash soup is clean eating, gluten-free, and paleo, and can easily be converted to be vegan, dairy-free as well.  Perfect for a cozy Fall or Winter dinner!
Categories Clean Eating, Easy Weeknight Dinner, Paleo, Soup, Vegetarian
Difficulty Easy
Keyword butternut squash bisque, butternut squash bisque vegan, squash bisque
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
Calories 269 kcal
Author Lacey Baier

Ingredients

  • 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)

Instructions

  1. Heat oven to 350 degrees.
  2. 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).
  3. 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.
  4. Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
  5. 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.
  6. 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.

  7. 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.
  8. Add salt and/or pepper to taste as needed.
  9. For garnish, drizzle 1-2 tbsp. cream and a dash of nutmeg, if desired.

Recipe Video

Nutrition Facts
Butternut Squash Bisque
Amount Per Serving (1.5 cups)
Calories 269 Calories from Fat 193
% Daily Value*
Fat 21.4g33%
Saturated Fat 8.3g42%
Cholesterol 40.8mg14%
Sodium 303.7mg13%
Carbohydrates 20g7%
Fiber 3.7g15%
Sugar 5.7g6%
Protein 2.4g5%
Vitamin A 5800IU116%
Vitamin C 41.3mg50%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.