Homemade Roasted Butternut Squash Bisque is sweet and earthy and with a pop of cayenne and a splash of cream, it’s delicious, creamy, nourishing, and everything else you need in a soup that screams fall.

Carrots, onions, butternut squash, stock, and a few delectable spices are all you need for this homemade roasted butternut squash bisque recipe.

It’s Fall Y’all!

There I said it. I love that saying even though I’m not a born and raised Southerner. I’ve lived in Kentucky for nine years now and consider it my home. Some born and bred Kentuckians have no problem reminding me that “You’re not really from Kentucky, dear,” as a woman once told me at a book event. My book event to be real. And she gave me “the pat,” three little taps on the back—that polite, yet annoy passive-aggressive way of saying, yeah, no. Place is a funny thing. People like to take ownership. I get it. But there are bigger things in life. Like eating delicious food.

Homemade Roasted Butternut Squash Bisque qualifies in my book. Especially now that it’s fall. You can find butternut squash everywhere—farmers markets, the grocery, your even your garden. My butternut squash has taken over the garden and the boxwoods. But I’ll be damned if I cut my plant down until the last squash is harvested.

This recipe is easy and quick, once you roast the squash. You could save time and zap it in the microwave. Not my thing, but you do you.

If saving time is your jam, try this 30-minute Hearty Farm to Table Vegetable Soup, or Salmon Kale Curry Soup. If you have budget (and who isn’t these days?), try Potato and Bacon Soup (spuds are super inexpensive).

Homemade Roasted Butternut Squash Bisque Recipe

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1/2 cup diced yellow onion

Kosher Salt

Ground black pepper

2 medium carrots, diced

4 cups vegetable stock

1 bay leaf

1 butternut squash, roasted, about 2 cups

Dash of cayenne, or two if you’re adventurous!

Dash of nutmeg

1 teaspoon brown sugar

2-3 teaspoons heavy cream

Directions

For the Squash

1. (This step can be done one to two days ahead to save time.) Preheat the oven to 350.
2. Place whole clean squash on a parchment-lined baking sheet. Pierce it with a fork a few times.
3. Bake for one hour for a medium-sized squash. Longer for a larger squash. Pierce the neck of the squash to check for doneness. When the fork slides into the flesh with ease, remove the squash from the oven and let it cool.
4. Slice the squash down the center and scoop out the seeds. You can wash, dry and roast them, or save them to plant next year, which is what I did. Use a vegetable peeler to remove the skin, cut the flesh into chunks.
5. If you make this ahead, cover and refrigerate.

For the Soup

1. In a 3-quart soup pot, melt the butter and olive oil over medium heat until the butter foams and the oil shimmers.
2. Add the onions, season with snp, stir, cooking for about three minutes.
3. Add the carrots, stir and cook another few minutes, careful not to brown the onions.
4. Add the stock and bay leaf, cover with a vented lid and bring to a boil. Reduce the heat to medium-low. You want a soft roll, not a full boil. Cook until the carrots are almost fork-tender, about ten to twelve minutes depending on your chop size.
5. Add the roasted squash. Cook an additional three to four minutes until the carrots are fork-tender and the squash heated.
6. Remove the bay leaf and discard.
7. Use an immersion blender, or a processor to smooth out the soup.
8. Season with the cayenne, nutmeg, brown sugar, and stir.
9. Add the heavy cream and stir again. Taste and adjust with salt, nutmeg, and possibly sugar if you were heavy-handed with the cayenne. Add more cream if that’s your jam. Serve with warm crusty sourdough and a bright green salad for a balanced meal.

Did you make this soup? Tag me on Instagram @maureenc.berry and share the recipe with your friends and family.

Happy fall y’all!

xo,
Maureen