Butternut Bisque Recipe
Butternut Bisque Recipe photo by Taste of Home

Butternut Bisque Recipe

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A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. — Marion Tipton, Phoenix, Arizona
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 8 servings


  • 2 medium carrots, sliced
  • 2 celery ribs with leaves, chopped
  • 2 medium leeks (white portion only), sliced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup butter
  • 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon ground ginger
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 serving (1 cup) equals 191 calories, 13 g fat (5 g saturated fat), 23 mg cholesterol, 439 mg sodium, 18 g carbohydrate, 5 g fiber, 3 g protein.


  1. In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
  2. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
  3. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Butternut Bisque in Taste of Home August/September 1997, p27

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Reviewed Jan. 14, 2015

"Nice. I cut the squash in half, removed the seeds, put the carrots, onions, celery and butter where the seeds were, covered with foil and roasted in the oven until tender. Then after it cooled a bit, scooped everything out into the blender with the chicken stock and proceeded from there."

Reviewed Dec. 8, 2014

"Very good soup, my family liked it very much, I added 1 full tsp of ginger and 1 tsp of cinnamon and was "perfect" to our tastes. Easy to make, I have an inversion blender which makes it a snap to puree."

Reviewed Oct. 6, 2013

"Very nice. I will make again but add more ginger. Janet"

Reviewed Feb. 13, 2013

"<p>We have the issue this recipe first appeared in and refer to it frequently. We tried it after having a similar soup at Fresh Choice that we wanted to make at home.  My four kids all love this, they call it pumpkin soup (because of the color) and often ask for it when they don't feel well. I have never used the jalapeno, but I would like to. I usually use onions instead of leeks just because I have them on hand. Sometimes we put in the half and half, sometimes we don't; we enjoy it either way. I do not cool it and process it in the blender, I use an immersion blender right in the pot - much faster and easier.  Unfortunately, this soup doesn't last long around here, and with the size of pot I use, I would like to have some for another day!</p>"

Reviewed Nov. 13, 2011

"I first made this years ago from the magazine, and continue to make it. The soup is delicious! I don't use the ginger, pecans or leeks, and sometimes leave out the celery, but include some chopped

onions. I often make the soup and freeze it without the half and half. When I thaw it and heat to serve, I add the half and half at that time"

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