Butternut Squash Bisque

Butternut Squash Bisque

Butternut squash is a type of winter squash. It can be roasted or steamed, puréed or mashed, and can be used in casseroles, quick breads, muffins or in soups. Butternut squash is especially high in fiber, Vitamin A and Vitamin C, along with other vitamins and minerals. Butternut squash seeds are also excellent when toasted and are high in omega-3 fatty acids as well as iron and zinc.

Recipe Yield: 10 Servings

  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1/2 yellow onion, chopped
  • 2 1/2 lbs butternut squash, peeled, seeded & cut into cubes
  • 2 1/2 quart vegetable stock, low sodium
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh parsley
  • White pepper, to taste
  1. Heat olive oil in stockpot. Add garlic and onions and cook until onions are translucent.
  2. Add squash and cook for about 5 minutes. Add stock and bring to boil. Reduce to simmer and cook until squash is tender and soft. Drain squash and reserve cooking liquid.
  3. Puree squash mixture using blender or food processor, adding cooking liquid, as needed, to make a smooth and thick soup.
  4. Return to the stovetop and briefly simmer adding white pepper to taste.

  5. Note: Fresh herbs may be substituted for dry or may be tied together with kitchen string, added to the pot with end of string tied to the handle of the pot while squash is simmering. Also, you can top your bisque with a few toasted butternut squash seeds as a garnish and additional crunch!

Serving Size: 1 1/4 cup (10 oz) of bisque

Nutrition Facts
Amount Per Serving % Daily Value
Calories 70 Calories from Fat 25
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 10 mg 3%
Sodium 100 mg 4%
Total Carbs 12 g 4%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 1 g
Vitamin A 190%
Vitamin C 35%
Calcium 6%
Iron 4%




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What the letters mean...
  • V = vegetarian recipe
  • GF = gluten-free recipe
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