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Butternut Squash Bisque
5 from 3 votes

Butternut Squash Bisque

This cozy bisque is a perfect well-rounded soup during the fall season!

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 4 servings

Ingredients

  • 1 butternut squash peeled, seeded and chopped, medium
  • 6 tablespoons olive oil divided
  • 2 cloves garlic pressed
  • 2 shallot thinly sliced
  • 2 cups vegetable broth or more to taste
  • 1 cup red ale
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup heavy cream
  • ¼ cup goat cheese for serving, crumbled
  • ½ cup pomegranate seeds for serving

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
  3. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.
  4. Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste.
  5. Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached.
  6. Serve immediately, garnished with goat cheese and pomegranate seeds.