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Butternut Squash Bisque

This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! —Dianna Wacasey, Houston, Texas
  • Total Time
    Prep: 40 min. Cook: 30 min. + cooling
  • Makes
    6 servings


  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
  • 1/2 cup orange juice
  • 1/3 cup packed brown sugar
  • 1 cinnamon stick (3 inches)
  • 1 cup sliced leeks (white portion only)
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 4 cups chicken broth
  • 1/3 cup heavy whipping cream
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  • In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
  • In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
  • Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.
Nutrition Facts
1 cup: 279 calories, 15g fat (8g saturated fat), 39mg cholesterol, 715mg sodium, 36g carbohydrate (22g sugars, 5g fiber), 3g protein.

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Average Rating:
  • Russ Lisa
    Nov 9, 2018

    First, gave this only 4 stars because it was WAY TO SWEET! Made this according to directions, doubling everything as my small butternut was 8 cups. When I went to puree it was too watery, so I added 2 tablespoons rice to soak up some liquid. This also helps with the mouth feel,I let this cook a couple more hours. When I was finally pureed it, I tasted it and WOW was that sweet. I added a half pint of drained cannellini beans, and pureed it again. It helped a little. Over all, couldn't taste the orange juice (waste), it did NOT need the brown sugar the apples were enough. It was more of a dessert soup. My cousin said it tasted like apple pie. My kids did not like this. Edible, but we won't be remaking this one. Just too sweet.

  • jdoepel
    Feb 21, 2018

    I've made this recipe for numerous friends and colleagues and have always received rave reviews. Personally, it's not my bowl of soup (ha ha), but folks that like this type of soup have raved about it. It's a go-to recipe when I want to give someone some 'comfort in a cup'.

  • Rufus0901
    Aug 18, 2012

    I hope this person who made this doesn't quit their day job. This was pathetic!

  • elvinfoddrill
    May 24, 2012

    Was very bland....made my family sick to stomach....yuk!!

  • VickyGr
    Nov 16, 2011

    I used squash that was already cooked, so at first I sauted it with the apple and onions (I didn't have any leeks), adding the orange juice and some powder cinnamon. I also used evaporated milk instead of whipping cream and a lot less butter to make it lighter. I also added some nutmeg at the end, it really complemented the taste. The recipe is great, I will be making it again.