Butternut Squash Bisque

Total Time

Prep: 40 min. Cook: 30 min. + cooling


6 servings

Updated: Sep. 14, 2022
I'm always improvising recipes. For this butternut squash bisque, I started with a basic creamed vegetable soup and then added roasted squash and leeks for a distinctive taste. This soup is a delightful way to get folks to eat veggies. They know only how wonderful it tastes and how pretty it looks! —Dianna Wacasey, Houston, Texas


  • 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


  1. 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 stick; drain squash, reserving cooking liquid. Set squash and liquid aside.
  2. 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.
  3. In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
  4. 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.