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Butternut Squash Bisque

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Cook Time:


About the Recipe

A delicious soup that celebrates the wonders of winter produce. Pair it with a grilled cheese with sliced apple or your favorite crusty bread.


  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • ½ cup diced onion

  • 4 cups peeled and cubed butternut squash

  • ¾ cup diced carrots

  • 3 cups broth (chicken or veggie)

  • salt and black pepper to taste

  • pinch of ground nutmeg  (optional)

  • ½ cup heavy cream (Optional)


  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.

  2. Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

  3. Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

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