Butternut Bisque

joeyjoan K


won't be trying this til the pumkins are ready in the field.I even have the pumkin picked out it is growing in the shape of yep you guessed it a butter nut squash.I will post the results.Should post a picture of the pumkin growing for now huh?


★★★★★ 1 vote



  • 1 Tbsp
  • 1 large
    spanish onion, sliced
  • 3 large
    carrots, sliced
  • 1 large
    butternut squash, peeled and cut into 1" chunks
  • 6 c
    chicken stock
  • 1/4 tsp
  • ·
    "just a pinch" of salt
  • ·
    "just a pinch" of pepper
  • ·
    chives, fresh/chopped

How to Make Butternut Bisque


  1. Heat oil in a 4 quart pot.
  2. Add onions and carrots; Cook until onions are softened, about 5 minutes, stirring often.
  3. Add squash and 4 cups stock; Bring to boil.
  4. Simmer, covered, until vegetables are soft, about 20 minutes.
  5. Strain solids from liquid, reserving both.
  6. Puree solids in processor or in batches in blender until completely smooth; Return to pot.
  7. Stir in liquid, remaining stock and water to thin soup - Soup should be thick.
  8. Season to taste with salt, nutmeg and pepper; Serve hot, garnished with chives.
  9. Refrigerate up to 4 days or freeze up to 3 months.

Printable Recipe Card

About Butternut Bisque

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

Show 11 Comments & Reviews

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