Delicious Homemade Butternut Squash Bisque Recipe

If you’re looking for a cozy, comforting dish to warm you on chilly days, this easy Butternut Squash Bisque recipe is the perfect solution! This creamy, velvety soup blends the natural sweetness of roasted butternut squash with aromatic spices and creamy undertones to create an unforgettable flavor experience. Originating from the vibrant culinary traditions of North America, bisques are celebrated for their luxurious texture and flavor, and our homemade version elevates this classic dish with fresh ingredients and simple techniques. Love at first spoonful is possible with this homemade Butternut squash bisque from scratch and its vegan option. Get ready to fall in love with each rich, savory sip!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serving Size: 4 servings

Ingredients

Base Ingredients

• 1 medium-sized butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil or coconut oil for a vegan option
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for non-vegan)
• 1 cup canned coconut milk (for creaminess)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste

Optional Garnishes

• Fresh herbs (parsley or cilantro)
• A drizzle of coconut milk or cream
• Pumpkin seeds or roasted squash seeds

Possible Ingredient Swaps

• For a dairy-free option, replace heavy cream with additional coconut milk or cashew cream.
• Use almond milk instead of coconut milk for a different flavor profile.
• Add a pinch of cayenne pepper for a spicy twist.

Equipment List

• Sharp knife and cutting board
• Large pot or Dutch oven
• Blender (immersion or traditional)
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving bowls and soup ladle

Step-by-Step Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Begin by peeling the butternut squash with a sharp knife. Cut both ends off, slice it in half lengthwise, and scoop out the seeds. Then, chop the squash into 1-inch cubes. This preparation is crucial for even roasting.
2. Roast the Squash: Place the cubed squash onto a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes until they’re tender and golden brown, stirring halfway through to ensure even cooking.
3. Sauté the Aromatics: While the squash roasts, heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and diced onions, cooking until the onions are translucent and fragrant (about 5 minutes). Stir in minced garlic and cook for an additional minute until you can smell its sweet aroma.
4. Combine Ingredients: Once roasted, add the butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable broth, followed by the coconut milk, cinnamon, nutmeg, and additional salt and pepper to taste. Stir to combine all the ingredients thoroughly.
5. Simmer the Soup: Bring the mixture to a gentle simmer over medium-high heat. Once boiling, reduce the heat to low and allow it to simmer for 10-15 minutes. This step allows the flavors to meld beautifully.
6. Blend Until Smooth: Using an immersion blender, puree the soup until smooth. If using a traditional blender, allow the soup to cool slightly, then blend in batches, being careful not to overfill the blender. The final texture should be creamy and velvety.
7. Taste and Adjust: After blending, taste your bisque, adjusting seasoning as desired. If you like a thinner consistency, feel free to add a little more broth or water and blend again.
8. Serve and Garnish: Ladle the bisque into bowls, and add a delightful touch with specific garnishes like a drizzle of coconut milk, fresh herbs, or a sprinkle of roasted seeds. Each bowl will look appetizing and inviting!

Special Notes

Store leftover bisque in an airtight container in the refrigerator for up to 4 days. To reheat, either microwave gently or warm on the stovetop, adding a splash of broth if it thickens too much. For meal prep, this bisque can be made ahead of time and stored. The flavors deepen overnight, making it even tastier!

Variations and Customizations

• Gluten-Free Option: This recipe is inherently gluten-free; no modifications are necessary.
• Low-Carb Option: Substitute butternut squash with cauliflower for a low-carb alternative that still offers creaminess.
• Extra Texture: Stir in cooked quinoa or lentils before serving for added protein and texture.

Nutritional Information

(Per serving, estimates based on provided ingredients):

• Calories: 220
• Protein: 4g
• Fat: 10g
• Carbohydrates: 31g
• Fiber: 6g

Engaging Visual Details

Imagine a bowl of warm, golden-brown bisque, swirling with festive autumn hues. As you prepare the soup, the heavenly aroma of roasted squash and warm spices fills your kitchen, inviting your family to gather around. When served, the velvety texture glistens invitingly, topped with a decadent drizzle of coconut milk that promises creaminess, while pumpkin seeds add a delightful crunch. This visual feast is not only about flavors but also captures the essence of fall in every spoonful.

Conclusion

Your search for the ultimate Butternut squash bisque recipe ends here! This easy, scrumptious dish brings together rich flavors and comforting warmth to create a soup that is perfect for any season. Share your cozy experiences with this recipe or explore your own spin on it. Leave a comment below if you tried this recipe, or snap a photo and share your version on Instagram using MyDeliciousDish! We can’t wait to see your culinary creations!