Butternut Squash Bisque with Bone Broth
Butternut squash bisque is the ultimate comfort food for the colder months. This creamy soup blends roasted squash, homemade bone broth, and a touch of simple seasoning into a bowl that’s both nourishing and satisfying. Packed with essential nutrients and full of great taste, it’s a recipe that feels cozy and wholesome without being complicated. Whether you’re making it for a family dinner or saving some for the next day, this bisque is a classic favorite that always hits the spot.
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What Does Butternut Squash Taste Like?
Butternut squash has a mild, sweet, and slightly nutty flavor. When you roast a whole squash with olive oil, a pinch of salt, and black pepper, it gets even sweeter and a little caramelized, kind of like sweet potatoes. The texture is soft and smooth, which makes it perfect for blending into a creamy soup.
Why You’ll Love This Butternut Squash Bisque
- Uses whole food source of collagen from bone broth soups.
- Perfect soup to warm up with any time of year, especially in the colder months.
- Great taste thanks to the roasted butternut squash, garlic cloves, and spices.
- Made with simple ingredients you likely already have.
- An easy way to create an tasty soup that feels gourmet without the extra cost.
Whether you make it in a large pot, dutch oven, or instant pot, this creamy butternut squash soup turns out delicious every time.
Main Ingredients of Butternut Squash Bisque
- 1 whole squash (butternut)
- Olive oil (or avocado oil)
- Pinch of salt and black pepper
- 1 large yellow onion
- 2–3 carrots (or use organic carrot extract if you prefer)
- 4–6 garlic cloves
- 3 tbsp butter
- 32 ounces chicken bone broth (or substitute with vegetable broth or chicken stock)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- Optional toppings: parmesan cheese, chives, sage leaves, dollop of sour cream, crispy bacon, or drizzle of maple syrup.
How to Make Butternut Squash Bisque
Roast the Squash
Grease a roasting pan or large baking sheet. Wash the outside of the butternut squash, then cut the whole squash down the middle. Use a vegetable peeler or spoon to remove the seeds. Place the squash on the pan, drizzle with olive oil, and season with a little sea salt and black pepper. Roast at 375°F for about 45 minutes or until tender.
Cook the Vegetables
While the squash roasts, heat a large soup pot over medium heat. Melt 3 tbsp butter, then add diced yellow onion and carrots. Cook until soft, stirring occasionally to prevent sticking.
Build the Broth
Pour in 32 ounces of chicken bone broth. Add garlic cloves, then bring to a gentle simmer. Feel free to swap in homemade chicken broth, organic chicken bone broth, or fire bone broth for a wholesome, clean broth option.
Blend the Soup
Once the squash is roasted, remove the skin, cube up the squash, and add the pieces to the broth.. Cover and simmer for 30 minutes on low heat. Carefully use an immersion blender (stick blender) to puree the mixture until smooth. If you don’t have one, a regular blender works too—just take care with hot liquids and let them cool to room temperature if needed.
Add Creaminess
Stir in heavy cream, ground nutmeg, and ground cinnamon. You can substitute with organic coconut milk or full-fat coconut milk if dairy isn’t your thing. Adjust seasoning with more black pepper, curry powder, cayenne pepper, or a dash of organic apple cider vinegar for brightness.
Serving Suggestions
Serve the bisque in warm serving bowls with toppings of your choice. Fresh herbs like chives or sage leaves add natural flavors, while a dollop of sour cream or crispy bacon can make it feel like a cheat day treat. Pair with crusty bread for dipping, and you’ve got the perfect soup for the season.
This roasted butternut squash soup recipe also stores well. Let the hot soup cool, then refrigerate for later use. The flavors are even better the next day.
Tips and Variations
- Try organic butternut squash puree if you don’t have a whole squash.
- For a dairy-free option, swap heavy cream for organic coconut milk.
- Add organic honey for a touch of sweetness or organic tamarind paste for tang.
- Sprinkle curry powder for an aromatic soup with a kick.
- For extra depth, toss in organic shiitake mushrooms, organic leek, or organic fennel while simmering.
Conclusion
This butternut squash and bone broth bisque is the perfect soup to make when you want comfort, flavor, and nourishment all in one bowl. With its creamy texture, aromatic spices, and nutrient dense broth, it’s a simple yet elevated dish that fits beautifully into your collection of soup recipes. Whether you enjoy it with crusty bread on a chilly evening, save a portion for later use, or serve it to guests in warm serving bowls, this roasted butternut squash soup recipe will quickly become one of your classic favorites for the colder months.
Butternut Squash and Bone Broth Bisque
Equipment
- Roasting pan or large baking sheet
- large soup pot or dutch oven
- Vegetable peeler
- Kitchen towel
- Immersion blender (or regular blender)
Ingredients
- 1 whole butternut squash
- 2-3 carrots diced
- 1 large yellow onion diced
- 4-6 garlic cloves peeled
- 3 tbsp butter
- 32 oz chicken bone broth or homemade chicken broth/vegetable broth
- 1 cup heavy cream or full-fat coconut milk
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- Olive oil or avocado oil
- Pinch of salt and black pepper
- Optional toppings: parmesan cheese, chives, sage leaves, dollop of sour cream, crispy bacon, maple syrup, or crusty bread
Instructions
- Preheat oven to 375°F. Line and grease a roasting pan.
- Cut the butternut squash in half, scoop out seeds with a vegetable peeler or spoon, and place on the pan. Drizzle with olive oil, add a pinch of salt and black pepper. Roast for 45 minutes, until tender.
- While roasting, place a large pot over medium heat. Melt butter, then sauté yellow onion and carrots until soft.
- Add chicken bone broth and garlic cloves. Simmer gently.
- Remove squash skin, add roasted flesh to the pot. Simmer for 30 minutes on low heat.
- Use immersion blender (or regular blender, letting soup cool slightly first) to blend into a creamy soup.
- Stir in heavy cream, nutmeg, and cinnamon. Season to taste.
- Serve hot soup in warm serving bowls with your favorite toppings.
