Butternut Squash Soup or Bisque (Roasting Method)

Butternut Squash Soup or Bisque (Roasting Method) created by CookinDiva

What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
  • Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
  • Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
  • Transfer mixture to saucepan; reheat gently.
  • Serve with a dollop of sour cream and croutons.
  • TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
  • NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@CookinDiva
Contributor
@CookinDiva
Contributor
"What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. kiddiekampus123
    I added fresh garlic sprigs of thyme and cinnamon sticks to the roasting process used veggie broth . I think next time will remove peel after baking easier .
    Reply
  2. Dianna
    DELICIOUS!!!!!! I had a large butternut squash and decided to use the whole thing (about 7 cups) so I used two apples, also I only used 1 quart of broth and didn't have half-and-half so used heavy cream, it was still basically the same recipe and it was the best I've ever made or even had out in any restaurant. My picky son and husband had two servings each!!!
    Reply
  3. Anonymous
    Butternut Squash Soup or Bisque (Roasting Method) Created by Anonymous
    Reply
  4. wilderwannabe
    It is ok. I had a butternut squash bisque from a small brewery in Syracuse and that was AMAZING. I have been trying to find a recipe that comes close. This recipe taste like thanksgiving dinner in a blender. Don't get me wrong I love thanksgiving dinner but not what I was going for. The chicken stock is too much. I think I will go with vegetable stock next time and I think I will incorporate roasted carrots, nutmeg, cinnamon, clove, and saffron. I won't say this is a bad recipe but it isn't the best.
    Reply
  5. adopt a greyhound
    Loved this soup. Easy to do the veggies ahead and then puree and reheat when ready. Only used 2 c. broth and loved how thick and nice it was. Served with the cheese toasts.
    Reply
see 9 more icons / navigate / navigate-down
Advertisement