Butternut Squash Bisque Recipe - Food Fanatic

Butternut Squash Bisque Recipe

    6 Servings


For the Maple Whipped Cream:
  • 1/2 cup Heavy Cream
  • 2 tablespoons Pure Maple Syrup
For the Bisque:
  • 1 medium Butternut Squash
  • 2 shallots Shallots
  • 1 tablespoon Olive Oil
  • 1 cup Apple Cider
  • 2-3 cups Vegetable Broth
  • Salt and Pepper, To taste


To Make the Maple Whipped Cream:

  1. Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
  2. Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix).
  3. Transfer the whipped cream to a small dish and refrigerate until ready to serve.

To Make the Bisque:

  1. Heat the oven to 400°F.
  2. Cut the squash in half, length-wise, and discard the seeds.
  3. Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
  4. Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
  5. Roast for 30-40 minutes, or until very tender.
  6. Transfer the squash (flesh only) and shallot to the blender.
  7. Add the apple cider and 2 cups of vegetable stock.
  8. Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
  9. Transfer the soup to a pot and heat through.
  10. Season to taste with salt and pepper.
  11. Serve topped with maple whipped cream. 
Butternut squash bisque photo