Butternut Bisque

Butternut Bisque

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Eddie Szczerba


This is my version of butternut squash bisque which is wonderful any day of the week,winter,sumer or fall! Absolutely delicious!


★★★★★ 1 vote

30 Min
1 Hr


  • 1 large
    butternut squash peeled and cubed
  • 2 large
    carrots, cubed
  • 2 large
    yukon gold potatoes peeled and cubed
  • 1 medium
    sweet onion chopped fine
  • 3 clove
    garlic minced
  • 4 qt
    homemade chicken stock or vegetable stock(if your vegetarian)
  • 6 medium
    bay leaf
  • 1 Tbsp
    salt and half tablespoon of pepper
  • 1 pt
    dry cooking sherry
  • 1 qt
    fat free half and half
  • 4-5 Tbsp
    rue ( melted butter and flour,even portioned) you can make this ahead of time and store it in your refrigerator.
  • 2-3 Tbsp
    olive oil

How to Make Butternut Bisque


  1. In a large soup pot sauté all of the vegetables starting with the onion and the garlic first then adding in the others.Cook for about ten minutes or so then add the stock.Bring to a rapid boil,lower the heat to medium,add the bay leaf and the sherry.Simmer for another fifteen minutes,add the half and half, then puree the soup by using an electric whip stick or in a food processor.Return the soup to the stove,bring it up to a slow boil and add the rue to thicken.Serve with a dollop of sour cream or creme fresh if desried.Enjoy!
  2. A word of caution while pureeing this bisque,if you are using a food processor allow the bisque to cool slightly or use a smaller handle pot to scoop out the vegetable to puree.We don't want you to burn yourself while making this,safety first always!

Printable Recipe Card

About Butternut Bisque

Course/Dish: Other Soups
Dietary Needs: Vegetarian

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