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Butternut Squash Bisque with Sour Cream Topping

I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. – Kristin Arnett, Elkhorn, Wisconsin
  • Total Time
    Prep: 70 min. Cook: 25 min.
  • Makes
    10 servings


  • 3-1/2 pounds butternut squash, peeled, seeded and cubed
  • 1 cup sliced carrots
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped shallots
  • 2 tablespoons olive oil
  • 3 large tomatoes, seeded and chopped
  • 4 cups chicken broth
  • 1-1/4 cups half-and-half cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup frozen corn, thawed
  • 2 tablespoons minced chives
  • Sour cream and additional chives, optional


  • In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
  • Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
  • In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired.
Nutrition Facts
1 cup: 170 calories, 6g fat (2g saturated fat), 15mg cholesterol, 757mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 4g protein.

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