Hello there! If there’s one thing I always look forward to when the weather turns cooler, it’s making a big pot of something warm and comforting. Growing up, my kitchen was always filled with the aroma of home-cooked meals, and now, as a mom (or wife), it’s my turn to create those cozy moments. One of my favorite recipes to whip up is this creamy Butternut Squash Bisque. It’s not just a soup; it’s a warm hug in a bowl, perfect for family dinners or when friends drop by unexpectedly.
My kids love it, and I love that it’s super easy to make. I remember the first time I made it; they were skeptical because of the color, but one taste changed everything! Now, they ask for it regularly—especially on those chilly days when all you want is something creamy and rich. What I love about this bisque is how versatile it is; throw in some spices or add a splash of lemon juice for an extra zing. It’s a recipe that evolves with your tastes and what’s in the fridge.
This Butternut Squash Bisque has just the right balance of sweet from the squash and apple, a touch of warmth from the spices, and a creamy finish that just makes it divine. Plus, with only a few ingredients, it comes together faster than you think. So, grab that beautiful butternut squash from the market, and let’s get cooking—you’ll find it’s an easy meal that truly brings the family together. Trust me; it’s one you’ll want to share!
How to Make Butternut Squash Bisque
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Ingredients
- 2 tablespoons of butter
- 1 yellow onion, diced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 4 cups of butternut squash, chopped into cubes
- 1 teaspoon of salt
- 1 teaspoon of ground ginger
- 1 teaspoon of nutmeg
- 1 sweet apple (like Fuji, Gala, or Honeycrisp), peeled, cored, and diced
- 3 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper, to taste
Directions
Begin by melting the butter in a large stockpot or Dutch oven over medium heat. Once it’s bubbling, toss in the diced onion, carrots, and celery. Sauté everything together for about five minutes, until it’s all soft and fragrant.
Next, mix in the minced garlic and the cubed butternut squash. Stir it well and let it cook for another 10 minutes. You want that squash to get nice and tender, making the soup easy to blend later.
After that, sprinkle in the salt, ground ginger, and nutmeg. Give it a quick stir to awaken the flavors, then add the diced apple and vegetable broth. Bring everything to a simmer and let it cook for about 20 minutes. You’re looking for the apple to become soft enough to easily break apart with a fork.
Once it’s done simmering, remove it from the heat. Now, using an immersion blender, blend the soup until it’s smooth and velvety. If you don’t have one, carefully transfer it to a high-speed blender. Just be cautious with the hot liquid!
Stir in the heavy cream, and season with additional salt and pepper to taste. Serve your bisque warm with crusty bread or a light salad on the side. It’s pure comfort in a bowl!
Storing Suggestion
Leftover butternut squash bisque can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing it! Just let the soup cool completely before pouring it into freezer-safe containers, where it can be stored for up to three months. Reheat thoroughly before serving.
Cooking Tips
If you’re looking to enhance the flavors, consider adding a pinch of cayenne pepper for a bit of heat or a splash of apple cider vinegar for some tang. Experimenting with different spices like cumin or cinnamon can lead to delightful variations, too! If you prefer a lighter version, substitute heavy cream with almond milk or coconut cream.
Serving Suggestions
This bisque pairs beautifully with a loaf of crusty bread or a simple side salad. For added texture, top each bowl with a sprinkle of roasted pumpkin seeds or a drizzle of olive oil. A glass of crisp white wine or apple cider makes for a wonderful accompaniment to this dish.
Ingredient Substitutions
If you don’t have heavy cream on hand, you can use half-and-half or even coconut milk for a dairy-free option. For a vegetarian option, you can substitute vegetable broth with homemade stock or water with additional spices. Sweet potatoes can replace butternut squash if that’s what you have available.
Seasonal Variations
Make the most of seasonal produce by adding in some fresh herbs like sage or thyme when you stir the spices, which can brighten the flavors. In the winter, you could add roasted Brussels sprouts or carrots, while in the spring, zucchini can lighten the soup for a fresh twist.
Allergen Information
The main allergens in this recipe could be dairy from the heavy cream and possible cross-contamination from the broth. For dairy-free options, substitute the heavy cream with non-dairy alternatives. Always check product labels for allergens, especially for any store-bought items like broth or cream.
FAQ
Can I make this bisque ahead of time?
Absolutely! Butternut squash bisque can be made ahead of time and stored in the refrigerator for up to three days. Just reheat it on the stove or in the microwave before serving, and it will taste just as delicious!
Is the bisque freezer-friendly?
Yes, this bisque freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can last up to three months in the freezer. Just thaw it in the fridge overnight before reheating.
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash is a convenient alternative and works well in this recipe. You can skip the initial step of cutting and cubing the squash, making the preparation even quicker!
What can I serve with butternut squash bisque?
This bisque pairs wonderfully with a slice of crusty bread or a fresh side salad. You can also serve it with a sprinkle of toasted pumpkin seeds on top for a delightful crunch.
How do I store leftovers properly?
Store leftover bisque in an airtight container in the fridge for up to three days. Ensure that it has cooled down before sealing. For longer storage, freeze it up to three months in freezer-safe bags or containers.
Can I make this bisque spicier?
Absolutely! If you like a bit of heat, add some cayenne pepper or crushed red pepper flakes while cooking. You can also top the bisque with a dash of hot sauce just before serving for an extra kick.
Butternut Squash Bisque
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 4 cups butternut squash, cubed
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 sweet apple, peeled, cored, and diced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, chopped celery, and carrot, sautéing them for about 5 minutes until softened.
- Stir in the garlic and cubed butternut squash, continuing to sauté for another 10 minutes until the squash is tender. Sprinkle in the salt, ground ginger, and nutmeg, cooking for an additional 30 seconds to release the aromas.
- Add the diced apple and vegetable broth, mixing everything together. Bring this mixture to a boil, then lower the heat and let it simmer for around 20 minutes, or until the apple is tender enough to pierce with a fork.
- Blend the soup with an immersion blender until smooth and creamy. Alternatively, transfer the soup to a high-speed blender and blend until silky.
- Stir in the heavy cream and season with salt and pepper to taste. Serve warm and enjoy every comforting spoonful!
