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Vanilla Butternut Squash Bisque

Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, butternut squash
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 246kcal
Author: Laureen King
An exceptional recipe for Butternut Squash Bisque. 
Print Recipe


  • 4 cups cooked butternut squash pureed
  • 1 tbsp extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 tsp minced garlic
  • 6 cups vegetable stock
  • 1 cup heavy whipping cream
  • ½ vanilla bean seeds scraped out
  • 1 tsp salt
  • ¼ tsp ground white pepper
  • cup grated Romano or Parmesan cheese


  • In a large stockpot over medium-high heat, heat the oil. Add the onion and garlic, and cook, stirring occasionally, until vegetables are softened, approximately 4 minutes.
  • Add the stock and puréed squash, reduce heat to medium, and cook for 15 minutes.
  • Remove from heat, and let cool slightly.
  • Using a blender, purée soup.
  • Return the puréed soup to the pot over medium-low heat. Add the cream, vanilla bean seeds, and salt. Cook for 10-15 minutes, or until the soup is hot.
  • Stir in the white pepper and cheese. Top each portion with garnish, and serve immediately.


Calories: 246kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1414mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11030IU | Vitamin C: 22.1mg | Calcium: 138mg | Iron: 0.8mg