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

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.


3 1/2 pounds butternut squash (4 cups squash pulp)
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion chopped
1 (28-ounce) can whole tomatoes with juice
1 to 2 tablespoon maple syrup or honey
3 1/2 cups lower-sodium chicken or vegetable broth, divided
1/4 teaspoon salt


  1. 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.
  2. Heat butter and oil in a Dutch oven. Add onion; saute 5 minutes.
  3. 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.



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