Recipe by HERB-OX® Bouillon
"A warm creamy soup made from butternut squash. A perfect way to embrace the start of the fall season."
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1 1/2 pounds
butternut squash, cut into 1-inch cubes
HERB-OX® Chicken Flavored Bouillon Granules
ground white pepper
sour cream, if desired
PURE HEAVEN! A smooth, gentle and soothing autumn treat. I used my hand blender to puree the bisque right in the pot. It worked great! Be certain to peel the squash well before cooking.
This was easy to make, but not great. The half-n-half overpowered the flavor of the squash, and it tasted too rich. I would no make this recipe again.
I made this recipe for a fall picnic and it was a hit! Truely creamy and tasty. I did use vegetable bouillon instead of chicken and the flavor was wonderful. This one is a keeper!
I loved this recipe! I changed the spices - added cinn, ginger, and a significant amount of nugmeg, which gave a great, warm flavour. I also went overboard with the amount of squash. Freezes surprisingly well.
I like this soup, but the end result was too thin. Next time I will add less broth or more squash than it calls for. As a matter of flavor preference I added one clove of garlic and less allspice. The squash was plenty sweet enough without adding a bunch of sweet spices as well. 1/4 tsp of allspice was just enough to give it depth of flavor without sweetening it more. A good soup with some minor changes.
This recipe was great for the fall. I definitely wouldn't leave out the allspice, though - it really contributed a lot to the flavor. I think this soup may even have tasted better as a leftover, after all the flavers blend together.
Love this soup! I add just a bit more salt, but other than that small addition, I make it just as the recipe states. My family looks forward to this soup each Fall. I do use fat free half and half. Yum!
The butternut bisque has become a holiday favorite and soon to be tradition. A tasty way to begin a gourmet dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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