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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


  • 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)


  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.