Butternut Squash Bisque is a rich, but healthy vegetarian fall soup with roasted butternut squash that is sweet and creamy with just a touch of heat. Butternut squash soup with apples for sweetness, jalapenos for a spicy kick, and a little cream to up the creaminess. Also has vegan instructions!

Butternut Squash Bisque

Butternut Squash Bisque is a rich, but healthy vegetarian fall soup that is sweet and creamy with just a touch of heat.
Course Soup
Cuisine American
Keyword Butternut Bisque, Butternut Squash Bisque, Butternut Squash Soup
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 173kcal
Author Michelle


  • 1 large butternut squash
  • 1/4 cup butter
  • 1 medium onion chopped
  • 1 large carrot chopped
  • 1 celery stalk chopped
  • 1 jalapeno pepper seeds removed, chopped
  • 3 garlic cloves minced
  • 1 large sweet apple peeled, cored and cubed
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 cup heavy cream
  • Salt and pepper to taste


  • Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.
  • In a large stockpot or Dutch oven, melt butter over medium-high heat.
  • Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.
  • Add apple, squash, broth, and ground ginger. Stir to combine.
  • Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.
  • Blend soup with an immersion blender until smooth. Be careful of splatter!
  • Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necesary. But do NOT bring to a boil (your cream will curdle!).


  • Have fun with toppings! Top your soup with pepitas, roasted sunflower seeds, chopped pecans, or croutons for a little crunch.
  • Add cheese! Cheese makes everything just a little better. Try adding smoked Gouda, Parmesan, or sharp cheddar when adding the cream.
  • Butternut Squash Bisque is naturally vegetarian and gluten free. To make dairy free, substitute the heavy cream for coconut cream or a different milk substitute, such as almond or cashew milk.
  • To make vegan: Use vegetable broth, substitute heavy cream for canned coconut cream, and use coconut oil instead of butter.
  • Consider adding 1/2 to 1 teaspoon turmeric or curry powder for extra flavor or health benefits. Add it in step 4 with the ground ginger.
  • How to Use Fresh Butternut Squash: Remove skin and seeds from squash, and cube. Add squash to the pot when adding the apples. Boil until tender before continuing to the next step.
  • An immersion blender is the easiest way to puree this soup. This is my favorite immersion blender.
  • Do not boil after cream is added. Boiling cream will make it curdle and separate. Not pretty.
  • Use disposable gloves (like these) while preparing jalapenos. Oils from the peppers can burn your skin. Unfortunately, I found this out the hard way and it is NOT pleasant!
  • To freeze: Prepare soup according to instructions, stopping before adding the cream. Place in a freezer safe container for up to 3 months. When ready to use, thaw in the refrigerator overnight (I place in a bowl to do this to prevent leakage). Reheat. Then stir in cream and season with salt and pepper to taste.


Serving: 1bowl | Calories: 173kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 497mg | Potassium: 508mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11667IU | Vitamin C: 33mg | Calcium: 73mg | Iron: 1mg