Butternut Bisque

Total Time

Prep: 20 min. Cook: 45 min.


8 servings (2 quarts)

Updated: Sep. 25, 2022
A delicious dinner is even more memorable when I start with this butternut squash bisque. 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


  • 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


  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.

Nutrition Facts

1 cup: 191 calories, 13g fat (5g saturated fat), 23mg cholesterol, 439mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 3g protein.