Published December 15, 2023.This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make Butternut Squash Bisque Recipe has a silky smooth texture and is jam-packed with flavor. You will love the complimenting sweet maple cream that goes on top.
I am such a huge soup fan; I used to call it my first love. If you’re unsure how to make soup flavorful, I go into detail on just about every recipe I have to show you how to do that. Try myCream of Mushroom SouporBeef and Barley.
Butternut Squash Soup
Butternut squash soup is a delicious soup consisting of fresh large diced butternut squash chunks that are simmered in a broth, pureed and thickened with heavy cream.It’s a smooth soup similar to a bisque and is perfect for serving up during those cool fall and winter months.
It has a strong butternut flavor and is perfectly balanced with a sweet and savory taste combination. I balance out the umami flavors in the soup with the sweet cream and when you get a bite of both, it’s amazing. Just like in any soup recipe, the flavor comes with time so it does taste better the next day.
Ingredients and Substitutions
- Onion – I used yellow onions and garlic in this soup. You can substitute the yellow onion with a white or sweet onion.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
- Squash – You will need fresh butternut squash for this recipe. You can substitute with 8 cups of frozen diced butternut squash.
- Bourbon – Any bourbon or whiskey will work in this recipe. Brandy is an acceptable substitute. If you do not drink alcohol, skip that procedure.
- Stock – I used chicken stock. However, vegetable stock or water can be used.
- Whipping Cream – You will need heavy whipping cream for the soup and maple cream topping. Substitute the heavy cream for the soup with half and half.
- Spices – I used a combination of nutmeg and cinnamon.
How to Make Butternut Squash Soup
- Add the butter to a large rondeau or Dutch oven pot over low to medium heat. Add the diced onions until they are caramelized, which takes about 35 to 40 minutes. Stir them every 5 to 7 minutes.
- Add garlic and sauté until fragrant, which takes 35 to 40 seconds.
- Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to 15 minutes to soften it.
- Remove the pot from the burner and deglaze with the bourbon. Cook it until the liquid has been absorbed, which takes about 2 to 3 minutes.
- Pour the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
- Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
- Season with salt and ground white pepper and cook on low heat until ready to serve.
- Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
- Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover the soup in the refrigerator for up to 5 days.Keep it separate from the maple whipped cream garnish. Cover the soup and place in the freezer for up to 2 months.Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount into a medium-size pot and cook over low heat until hot.
CHEF NOTES + TIPS
- If using a blender, take the center part to the top off because the soup will be hot, and pressure will build, causing it to explode everywhere if kept on.
More Soup Recipes
- Italian Minestrone
- Zuppa Toscana
- Mulligatawny Soup Recipe
- Hickory Smoked White Chicken Chili
- Chicken and Wild Rice
Save
Butternut Squash Soup Recipe
5 from 19 votes
Butternut Squash Soup Recipe
Servings: 8
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 small diced yellow onion
- 3 cloves finely minced garlic
- 2 peeled and seeded large diced large butternut squashes (about 8 cups)
- 1/2 cup bourbon
- 64 ounces chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- coarse salt and ground white pepper to taste
For the Maple Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
Instructions
Add the butter to a large rondeau or Dutch oven pot over low to medium heat and add the diced onions until they are caramelized, which takes about 35 to 40 minutes. Stir them every 5 to 7 minutes.
Add garlic and sauté until fragrant, which takes 35 to 40 seconds.
Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to 15 minutes to soften it.
Remove the pot from the burner, deglaze with the bourbon, and cook until the liquid has been absorbed, which takes about 2 to 3 minutes.
Pour the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
Season with salt and ground white pepper and cook on low heat until ready to serve.
Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Notes
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover the soup in the refrigerator for up to 5 days.Keep it separate from the maple whipped cream garnish. Cover the soup and place in the freezer for up to 2 months.Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount into a medium-size pot and cook over low heat until hot.
If using a blender, take the center part to the top off because the soup will be hot, and pressure will build, causing it to explode everywhere if kept on.
Nutrition
Calories: 465kcalCarbohydrates: 41gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 82mgSodium: 350mgPotassium: 1006mgFiber: 4gSugar: 16gVitamin A: 20902IUVitamin C: 42mgCalcium: 159mgIron: 2mg
Course: Soup
Cuisine: French
Author: Chef Billy Parisi
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33 comments
- Janet
I made this for our son for his birthday! He loved it!
Thank you!!!See AlsoFaulknerian Family Spice Cake, with Caramel Frosting Recipe on Food52How to make the perfect pasta ai funghi – recipe | Felicity Cloake's The perfect …Buffet Thanksgiving Menu Ideas: Delicious Recipes for Serving A CrowdPeanut Butter Cornflake Cookies are an Easy No Bake Recipe!- Reply
- Deby
I added baked chicken.
- Reply
- Bonnie
The best Soup ever!! So delicious
- Reply
- Stacy
This soup is delicious. It holds so much flavor and texture. Not so thick but definitely not to thin. My family enjoyed it immensely and the recipe is so easy to follow. Thank you, Chef, for another great meal!
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- NinoskaSchmidhauser
I love this recipe but I poured a bit of squash oil over the cream and soup. Looks nice too!
- Reply
- Elaine
I made this soup, and it was the best! Thank you, Chef Parisi, you’re a wonderful teacher, I love to learn new techniques and tips from you.
- Reply
- Vesa Pavel Octavian
The Best cream soup !
- Reply
- Stacy
So easy to make and the taste was amazing! Thank you Chef!
- Reply
- Cathy
I have tried a few different butternut squash soup recipes. I really enjoyed this one and wlll make it again. Full of flavor. I usually don’t put a lot of cream in the soups I make (just a personal taste), so I used a little less and it really balanced out the flavors without being overly creamy. (FYI, I noticed that if you change the #of servings setting, most of the ingredients changed but the cream amount didn’t decrease). I really like how the recipes are laid out and it is easy to find the information if I want to substitute an ingredient or if I want to change the serving size.
- Reply
- Robin Beaver
Outstanding soup! I didn’t have bourbon, so used 1/4 C. Cognac. Will use the 1/2 C. called-for alcohol next time. Also used 2 tsp. curry powder. It was especially smooth and luxurious tasting the second day!
- Reply
- Carol Martin
This one is a keeper, Chef ! Halved the recipe yesterday and still put a good bit into the freezer – hubby will not even taste anything squash :-\ I do think that I would like it a bit thicker next time. SO good on the side with a tasty sandwich!
- Reply
- Linda Levak
Absolutely deeeeee-licious =) My husband does not like any squash at all, but he gave your Butternut squash soup his highest praise, and asked for more!! I love the spice blend in your soup and will make it again very soon. Your recipes are always the best! Thanks a million for making such wonderful food. Best wishes to you =)
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- Kristy Osborne
Absolutely delicious ! Even my grandson had 2nds. We are going to serve it tonight with another one of my favorites, your Roasted Root Vegetables. Thank you for sharing your expertise. You make me a better cook.
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- LK
Dear Chef Billy,
I made this today to add something extra to our Christmas leftovers. This soup is delicious! I made it exactly to your recipe, using vegetable broth and water. It was such a hit the Christmas leftovers were all but forgotten. The dollop of maple whipped cream on top took it to the next level and made a lovely presentation!
Thank you for a fabulous recipe!!!- Reply
- MommaT
I’ve made Chef’s “Butternut Squash Soup” many times because it’s just soooo good. Even hubby, who’s not a fan of any kind of squash, likes this and usually has seconds AND he even eats the leftovers if there are any! Thanks so much, Chef, for this awesome recipe.
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- Reba
I haven’t made it but I have three butternut sqaush from a friends century old seed (which means I get that seed too!). It sounds delicious ans I can’t wait to make it.
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- Kristine Y Sanai
There are many people who don’t drink any type of alcohol but you offer no ideas as to what, if anything, can be substituted and still have a rich flavor. I would like ti try this but don’t drink and I know that contrary to popular belief the alcohol does not burn off or evaporate; the same is true fir baked goods
- Reply
I say to skip it. Please read at the top under the ingredients and substitutions section.
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- Anne Atkins
My husband is very lactose intolerant so I have been substituting coconut cream for milk items. It has worked very well in recipes and does give a nice flavor profile to the dishes. I love soup and this way we can both enjoy them!
Thanks for your fantastic recipes and sharing you priceless techniques!
All the best,
Anne- Reply
- Donna A Pollock
How lovely, I have never made this soup or even eaten it. It sounds so delicious and warming like a warm cozy blanket when watching TV. I have to try this soup. Thank yopu Chef for another Great Recipe….
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- Henry M
Best butternut squash soup ever! Didn’t read directions carefully and added maple syrup to heavy cream before whipping. Turned out fine.
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- Patti
I want to make this for Thanksgiving. Can coconut cream be substituted for the heavy cream?
- Reply
without testing it I can’t be 100% sure.
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- Reba
Coconut cream whips up nicely. I can oy imagine it would be exceptionally delicious 🙂
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- Manon Dufour
I have made this recipe 3 times in the last month. It’s absolutely delicious!
- Reply
love it!
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- Ellen
Delish!!
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- Jamie
Does it alter the taste greatly to use vegetable stock? I want to make this for an upcoming autumn gathering but there are a few vegetarians. Sounds delicious and want others to try it too!
- Reply
No not at all. It will still be very butternut squash forward tasting.
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- Reba
I imagine the richness of any broth really adds flavor. I know I sometimes will condense it further by simmering a bit, until you get that background intensity you are looking for.
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- Kim McAdoo
You have a great balance of spices and everything else. This looks like a keeper. Yum
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- claire white
Amazing soup chef!! I like to add a few dried cranberry’s on top,and sometimes if the mood strikes a few candied pecans!!! Thanks for all the recipes!! Good Stuff!! Claire
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