Butternut Squash Bisque
Butternut Squash Bisque is a cozy, rich, and creamy soup made with roasted butternut squash, red peppers, and garlic puréed until velvety smooth and topped with smoky andouille sausage and a goat cheese cream swirl. It’s an elevated version of my simple 3 Ingredient Butternut Squash Soup that’s perfect for a dinner party or holiday meal.
Silky creamy bisques are always a great menu addition during soup season (or any time really!). A reader favorite is Shrimp and Corn Bisque with Cajun seasoned shrimp and crispy bacon. For a crab version, go for Crab and Corn Bisque loaded with lump crab and lots of sweet corn. Any of these bisques are perfect for cozy weather or an elegant dinner.
Why I Love This Recipe
I love a classic butternut squash soup, but this elevated bisque is my go-to for dinner parties or holiday meals. The base is simple and flavorful, but the toppings of seared smoked sausage, fresh tarragon, and a goat cheese cream swirl take this bisque to the next level. It’s comforting and refined all at once, and shines as a main course or starter. Plus it freezes well and can be made ahead of time.
Lauren’s Tips
- Roast for flavor. Don’t rush the roasting step. It’s what builds that deep, caramelized sweetness that gives this bisque its signature flavor. Let the squash and peppers get browned around the edges before pulling them from the oven.
- Blend until silky smooth. For a restaurant-style texture, use a high-speed blender to purée the soup. For an ultra-smooth finish, strain the bisque through a fine mesh sieve before adding the cream.
- Use quality stock. Since the bisque is simple, every ingredient matters. Homemade chicken stock adds more depth than store-bought broth.
- Don’t skip the toppings. The seared andouille, goat cheese cream, and fresh tarragon transform this from a simple soup into an elegant bisque.
- Taste before serving. This goes for anything you’re cooking! Salt levels can vary depending on your stock and sausage. Taste the bisque before serving and adjust salt, pepper, or cayenne to balance the sweetness of the squash.
Ingredients & Substitutions
- Butternut squash – Choose one that is about 4 pounds and feels heavy for its size, with firm matte skin.
- Red bell peppers – Red peppers add color and a subtle sweetness to this soup. Substitute for yellow or orange bell peppers.
- Whole head garlic – Yep, you’ll need a whole head of garlic for this recipe. The head is roasted, mellowing out the sharpness, creating a sweet and savory caramelized garlic flavor. See How to Roast Garlic for a more in depth tutorial.
- Andouille sausage – Andouille is a Louisiana favorite, but any smoked sausage will work for this recipe. Italian sausage would be great too. You can also substitute for bacon or pancetta.
- Chicken stock – Use a high quality chicken stock, or make your own. I rather chicken stock over chicken broth since it will have a richer flavor. Homemade chicken stock is best!
- Seasonings – Black pepper, smoked paprika, and cayenne pepper all add a subtle smoky heat to this bisque.
- Heavy cream – This adds a creamy richness to the soup. Substitute for half and half if needed, but it will make the final texture thinner.
- Fresh tarragon – I like the flavor of tarragon best with this soup, but fresh thyme works well too.
- Goat cheese – Adds a creamy tang perfect for balancing out the savory sausage. Buy the block rather than pre-crumbled as it will melt better.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Butternut Squash Bisque
- PREP: Cut the butternut squash and red peppers in half lengthwise and scoop out the seeds. Peel and quarter onion. Cut the top off of a head of garlic exposing the cloves. Brush everything with oil and sprinkle lightly with salt and pepper.
- ROAST: Roast for 50-75 minutes until squash is easily pierced with a fork.
- SCOOP: Scoop out the inside of the butternut squash and discard the skin.
- PEEL: Peel the skins off the red peppers, and remove any blackened skin from the vegetables. Squeeze out the roasted garlic cloves.
- SEAR: Sear sausage until browned, about 8-10 minutes. Remove sausage with a slotted spoon and set aside on a paper towel lined plate.
- BLEND: Add peeled vegetables, chicken stock, black pepper, smoked paprika, and cayenne pepper and blend with an immersion blender, or transfer to a high speed blender, and blend until velvety smooth. Simmer for 10–15 minutes and stir in cream.
- MELT: Melt butter over low heat in a small saucepan. Whisk in heavy cream until smooth and warm. Remove from heat and stir in goat cheese. Whisk until smooth.
- SERVE: To serve, add bisque to a bowl and top with a swirl of goat cheese cream, seared sausage, and fresh herbs.
Equipment Needed
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- Storage: Cool completely then transfer to an airtight container. Store bisque and goat cheese cream separately so you can swirl it in after reheated. Keeps in the refrigerator for about 4 days.
- Freeze: For the best texture, freeze bisque before adding cream and butter. You can still freeze once the goat cheese cream has been added, but mix well when reheating. Store in the freezer for 3-6 months.
- Reheat: Warm over medium-low heat on the stove, stirring occasionally until hot. Avoid boiling. Add a splash of milk to reheat the goat cheese cream and heat slowly over medium heat.
- Make ahead: You can roast the vegetables and sear the sausage up to 2 days in advance. Store them separately in the fridge until ready to blend and simmer. The goat cheese crème can also be made a day ahead and rewarmed gently before serving.
What to Serve with Butternut Squash Bisque
Butternut squash bisque pairs beautifully with crusty breads and simple sides. Here are a few of my favorites.
- Homemade Croutons – I love adding a little crunch to a creamy soup.
- Cajun Cornbread – A little sweet, a little spicy, and perfect for soaking up every drop of bisque.
- Roasted Green Beans and Carrots – Their caramelized flavor balances the creamy richness of the soup.
- Roasted Asparagus and Brussels Sprouts – Another easy veggie side that fits right into a fall or winter menu.
- Blackened Pork Tenderloin – A lighter cut of pork like tenderloin is great to pair with this soup to make a filling meal.
For more ideas, see What to Serve with Butternut Squash Soup.
More Cozy Soups
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Butternut Squash Bisque
Ingredients
Butternut Squash Bisque
- 3½–4 pound butternut squash
- 2 red bell peppers
- 1 medium yellow onion
- 1 whole head garlic
- 1–2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound andouille sausage (see note for substitutions)
- 4 cups chicken stock
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ½ cup heavy cream
- 2 tablespoons butter
- Fresh thyme or tarragon leaves
Goat Cheese Cream
- 2 tablespoons butter
- ½ cup heavy cream
- 4 ounces goat cheese
Instructions
- PREP: Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Cut the butternut squash and red peppers in half lengthwise and scoop out and discard the seeds. Peel and quarter onion. Cut the top off of a head of garlic exposing the cloves, and put the garlic cut side up in one of the holes in the butternut squash. Coat the garlic very well with olive oil, and brush the rest of the cut sides of the vegetables with olive oil. Sprinkle lightly with salt and pepper.3½–4 pound butternut squash, 2 red bell peppers, 1 medium yellow onion, 1 whole head garlic, 1–2 tablespoons olive oil, Salt and pepper to taste
- ROAST: Roast for 50-75 minutes until squash is easily pierced with a fork.
- SEAR: While the vegetables are roasting, slice the sausage into ⅓ inch coins. Heat a large heavy bottom pot or dutch oven over medium heat. Sear sausage until browned, about 8-10 minutes. Remove sausage with a slotted spoon and set aside on a paper towel lined plate.1 pound andouille sausage
- SCOOP & PEEL: When the roasted vegetables are cool enough to handle, scoop out the butternut squash flesh into the pot. Peel the thin membrane off the peppers. Squeeze the garlic cloves out of the peel. Discard peels and any burnt pieces of vegetables. Add peppers, onion, and garlic to the pot.
- BLEND: Add chicken stock, black pepper, smoked paprika, and cayenne pepper and blend with an immersion blender, or transfer to a high speed blender, and blend until velvety smooth.4 cups chicken stock, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper
- SIMMER: Simmer the soup for 10–15 minutes or until desired consistency. Stir in heavy cream and butter and mix until combined. Turn off heat. Taste and salt and pepper if needed.½ cup heavy cream, 2 tablespoons butter
- MELT: While soup is simmering, melt butter over low heat in a small saucepan. Whisk in ½ cup heavy cream until smooth and warm. Remove from heat and stir in goat cheese. Whisk until smooth.2 tablespoons butter, ½ cup heavy cream, 4 ounces goat cheese
- SERVE: To serve, add bisque to a bowl and top with a swirl of goat cheese cream, seared sausage, and fresh herbs.Fresh thyme or tarragon leaves
Notes
- Substitute andouille for smoked sausage, Italian sausage, bacon, or pancetta.
- Substitute tarragon for fresh thyme.
- Gloves are handy for squeezing garlic.
- Store in the refrigerator for about 4 days. Freeze for 3-6 months. If freezing, mix the goat cheese swirl into the soup first.
- Reheat soup over medium-low heat until warmed through. Don’t boil. Reheat the
- Make ahead: You can roast the vegetables and sear the sausage up to 2 days in advance. Store them separately in the fridge until ready to blend and simmer. The goat cheese crème can also be made a day ahead and rewarmed gently before serving.
Equipment
- Large Dutch oven at least 5 quarts
- baking sheet
- Immersion blender or high speed blender
Nutrition
Frequently Asked Questions
A bisque is a creamy, smooth, and often richer version of soup. It’s made by puréeing the ingredients until silky and finishing with cream or butter for extra body. Butternut squash bisque has that signature velvety texture that sets it apart from chunkier soups.
Nope! Roasting the squash halves with the skin on actually makes prep easier. Once it’s tender, the flesh scoops right out, and the skin helps prevent the edges from drying out as it roasts.
Yes. You can swap heavy cream for full-fat coconut milk or half and half. Half and half will give the soup a slightly thinner consistency.
For the silkiest texture, use a high-speed blender and blend in batches while the soup is still warm. You can also strain the bisque through a fine mesh sieve before adding the cream. This step takes a few extra minutes but gives you that restaurant-level finish.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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This was absolutely delicious! Can it be frozen?
Thanks Christine! Yes, it can be frozen. It’s best to just freeze the soup part and not the goat cheese cream. If you already mixed it all together, it should still be fine.