Butternut Bisque

Anita Hoffman


The best soup! When I make this soup, I always get raves. It's rich and creamy.


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 2
    medium sliced carrots
  • 2
    chopped celery ribs, with leaves
  • 2
    medium sliced leeks (white portion only)
  • 1/4 c
  • 2 lb
    peeled, seeded, cubed buttenut squash (about 6 cups)
  • 2 can(s)
    (14.5 ounces )chicken broth
  • 1/2 tsp
    ground ginger
  • 1/2 c
    half and half cream
  • 1/2 tsp
  • 1 1/2 tsp
    white pepper

How to Make Butternut Bisque


  1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
  2. Add the squash, broth and ginger; bring to a boil.
  3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
  4. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
  5. Add cream, salt and pepper; mix well.
  6. Heat through, but do not boil.

Printable Recipe Card

About Butternut Bisque

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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