Description
A thick, velvety, and impossibly easy butternut squash bisque made with just five ingredients. This beginner-proof soup is perfect for busy weeknights and freezes beautifully.
Ingredients
Scale
- 3–4 pounds butternut squash, peeled and cubed (yields about 4 cups)
- 1 medium yellow onion, chopped
- 4 cups vegetable or chicken broth (low-sodium)
- 1/2 cup heavy cream
- 2 tablespoons butter (for sautéing)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup raw pepitas (pumpkin seeds)
- 1 teaspoon butter (for toasting pepitas)
- Optional: pinch of chili flakes or nutmeg
Instructions
- Prep the vegetables by peeling, seeding, and cubing the butternut squash into 1-inch pieces. Chop the onion into large chunks.
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking for 3-4 minutes until soft and translucent.
- Add the cubed squash to the pot and stir to coat in butter. Pour in the broth, ensuring the liquid covers the squash.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the squash is tender enough to pierce easily with a fork.
- Remove from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender.
- Stir in the heavy cream, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- In a small skillet over medium-low heat, melt 1 teaspoon of butter. Add the pepitas and toast for 2-3 minutes, shaking frequently, until golden brown and nutty. Remove from heat immediately.
- Ladle the hot soup into bowls and garnish generously with toasted pepitas. Serve immediately.
Notes
If using a standard blender, let the soup cool slightly before blending in batches and hold the lid down with a towel to prevent steam explosions. Do not boil the soup vigorously after adding cream to prevent curdling. The soup freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 9
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: butternut squash bisque, creamy soup, easy recipe, vegetarian, gluten-free, fall recipes, one pot meal