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Butternut Squash Bisque with Sour Cream Topping Recipe

Butternut Squash Bisque with Sour Cream Topping Recipe

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. YIELD: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


  • 1. In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
  • 2. 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.
  • 3. 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. Yield: 10 servings.

Nutritional Facts

1 cup: 170 calories, 6g fat (2g saturated fat), 15mg cholesterol, 757mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 4g protein.

Reviews for Butternut Squash Bisque with Sour Cream Topping

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clamshell User ID: 4379187 135461
Reviewed Nov. 1, 2014

"Creamy with great flavor! Excellent fall meal."

dklinkow User ID: 1300619 156743
Reviewed Nov. 17, 2012

"The carrots and tomatoe seamed to over power the almondy flavor of the butternut squash that I so love and have come to expect from butternut bisque."

Johnboy11267 User ID: 6226475 156453
Reviewed Sep. 8, 2012

"I've made this recipe several times and it does not disappoint! It requires a little more work than some, but IMO, is the quality that would be served in a fine restaurant. I don't make it too often, for fear of getting tired of it. Try it (and NO ALTERATIONS!!!)"

Gazeahead User ID: 6496370 106881
Reviewed Jan. 28, 2012

"My wife and I have both made this soup several times and made slight variations to the recipe, and have won praise every time"

maryannt User ID: 3618430 152009
Reviewed Jan. 25, 2012

"Excellent taste. I loved it."

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