Butternut Bisque Recipe - Allrecipes.com
Butternut Bisque Recipe

Butternut Bisque

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"A warm creamy soup made from butternut squash. A perfect way to embrace the start of the fall season."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. In large saucepan, melt butter. Add onion and saute until onions are slightly softened, about 2 minutes. Add squash, water and bouillon granules. Cover saucepan and bring mixture to a boil. Reduce heat and simmer 20-25 minutes or until squash is fork tender. Remove mixture and let cool for 15 minutes.
  2. Place squash mixture into food processor or blender ( in several small batches, if necessary) and process until smooth. Return pureed squash to saucepan. Add half-and-half, all-spice, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

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.

Most Helpful Critical Review
Jan 25, 2004

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.


24 Ratings

Oct 20, 2003

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!

Feb 24, 2006

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.

Feb 05, 2004

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.

Jan 25, 2004

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.

Sep 29, 2010

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!

Jan 25, 2004

The butternut bisque has become a holiday favorite and soon to be tradition. A tasty way to begin a gourmet dinner.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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