You are here: Home » Recipes » Butternut Squash and Tomato Bisque Butternut Squash and Tomato Bisque Kitchen Tested Yield 8 servings This broth-based bisque is rich enough to not require cream. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail You can make this creamy soup up to a month in advance and freeze. The day before serving, thaw it in the refrigerator and heat it either on the stovetop or in a slow-cooker. Ingredients 3 1/2 pounds butternut squash (4 cups squash pulp)2 tablespoons butter2 tablespoons vegetable oil1 large onion chopped1 (28-ounce) can whole tomatoes with juice1 to 2 tablespoon maple syrup or honey3 1/2 cups lower-sodium chicken or vegetable broth, divided1/4 teaspoon salt Instructions Preheat oven to 375F. Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups. Heat butter and oil in a Dutch oven. Add onion; saute 5 minutes. Place tomatoes with juice in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, chicken broth and salt to Dutch oven; stir well and heat through. Garnish with chopped tomato. Recipe by Crescent Dragonwagon.