Butternut Squash Bisque Recipe


January. That time of year when everyone vows to clean up their diet, then proceeds to be miserable for the next two weeks until they finally give up.

Wouldn’t it be so much easier if New Year’s resolutions were made in July, when produce is in season and it’s actually warm enough out that a salad doesn’t seem like punishment?

Butternut Squash Bisque Photo

In winter, soup is my healthy eating secret weapon. Butternut squash bisque is warm, comforting, and nutritious.

The soup itself it dairy free, but topping it with Maple Whipped Cream adds an elegant touch and the perfect hint of sweetness. You can add as little or as much as you want, depending on your diet goals that day.

To make this butternut squash bisque, start by roasting the squash and shallot to intensify their flavor. Once the vegetables are roasted, transfer the vegetables to your blender and puree it with apple cider and vegetable stock to thin it out.

Butternut Squash Bisque Picture

I love using premade vegetable stock, since it’s an easy way to add a goof layer of base flavor without having to go through the effort of chopping carrots and celery yourself. It also shaves off a ton of cooking time, since the flavors don’t need as much coaxing in order to fully develop.

One the soup is the consistency you like, transfer it to a pot and heat it through. If you have a high-speed blender, like a Vitamix, you can also just crank it up to high and let it heat the soup the rest of the way for you.

The maple whipped cream is just as easy to make – I do it right in my blender while the squash is roasting. Just add the cream and a drizzle of maple syrup, the pulse several times until whipped.

It will hold in the refrigerator for several hours.

Butternut Squash Bisque Image

If you have any soup leftover, just swirl the leftover whipped cream into it and let it melt. It won’t be quite as fun, but it will be just as delicious.

Here are a few other butternut squash recipes you might enjoy: Vanilla Roasted Butternut Squash and Pecans, Butternut Squash Tartines, and Roasted Butternut and Pomegranate Salad.

Butternut Squash Bisque Photo

Butternut Squash Bisque Recipe

Lauren Keating
Butternut Squash Bisque is the healthy and satisfying soup you want to start your new year off right. You won’t be able to resist it!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 184.25 kcal


  • 0.5 Heavy Cream
  • 2 Pure Maple Syrup
  • 1 Butternut Squash
  • 2 Shallot
  • 1 Olive Oil
  • 1 Apple Cider
  • 2 Vegetable Broth
  • Salt and Pepper To taste


  • Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
  • Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix).
  • Transfer the whipped cream to a small dish and refrigerate until ready to serve.
  • Heat the oven to 400°F.
  • Cut the squash in half, length-wise, and discard the seeds.
  • Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
  • Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
  • Roast for 30-40 minutes, or until very tender.
  • Transfer the squash (flesh only) and shallot to the blender.
  • Add the apple cider and 2 cups of vegetable stock.
  • Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
  • Transfer the soup to a pot and heat through.
  • Season to taste with salt and pepper.
  • Serve topped with maple whipped cream. 


Calories: 184.25kcalCarbohydrates: 23.83gProtein: 1.67gFat: 9.5gSaturated Fat: 4.67gSodium: 15.33mgFiber: 2.17gSugar: 11.33g
Keyword Easy, Easy Dinners, Healthy, Healthy Eating, Lunches, Maple, Simmered, Soups, Squash, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!

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