Butternut Squash Bisque with Maple Cream + VIDEO

This Butternut Squash Bisque with Maple Cream is a deliciously rich & creamy soup that’s perfect for chilly days.

Much like this Curried Butternut Squash Soup, Butternut Squash Bisque is rich, creamy and spiced with yummy, comforting flavors like cinnamon and nutmeg. But this bisque recipe leaves out the curry and instead adds in flavors of maple and bourbon. 

Basically this soup recipe is all the things you would want in a perfect bowl of soup for chilly fall or winter days. I just want to sink into the sofa with a bowl of this…

What is Butternut Squash Bisque?

  • The traditional usage of the term bisque means a soup that is made with shellfish stock. But in more modern times, the word bisque has been used to define any soup that is made with heavy cream.

This roasted butternut squash soup recipe swirls in heavy cream at the end to make it ridiculously decadent and craveworthy. However, if you would like to make a vegan butternut squash soup, simply swap coconut milk or unsweetened almond milk for the heavy cream. 

But I have to say that besides the butternut squash, one of the key players in this recipe is that beautiful, amber hued maple syrup. It lends just the perfect hint of sweetness to the soup base, but I’m also combining it with some sour cream to dollop on top of our bowls at the end. 

Of course, the maple syrup you’re using matters in this recipe. If you’ve got some in your refrigerator, look at the label. If you see more than one ingredient, it’s not pure maple syrup. I’m using 100% pure maple syrup from Canada. This natural sweetener has an unmatched flavor that adds a beautiful depth and complexity to the roasted squash. 

How do you make Butternut Squash Bisque? 

  • Roast squash until tender. 
  • Let cool then scoop out insides. 
  • Blend squash and stock until smooth. 
  • Add to a large pot and combine with additional stock and spices. 
  • Simmer until warmed through. 
  • Add maple, bourbon and cream. Heat 5 more minutes. 
  • Serve. 
Overhead close up of bowl of butternut bisque.

What goes with Butternut Squash Bisque?

Can You Freeze it?

  • Yes! Store in a freezer-safe storage container for up to 3 months.

Wine pairings for Butternut Squash Bisque:

  • A light-red wine works well with this creamy soup. Try a Grenache, Gamay or Barbera d’Alba.
  • Gewürztraminer and Riesling are great pairings for the delicate spices in this soup.
Two bowls of butternut squash bisque with toppings next to small bowls of toppings.

If you loved this Butternut Squash Bisque recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Creamy soup recipes

More butternut squash recipes: 

Butternut squash bisque in brown bowl topped with maple cream, walnuts and sage leaves.

Butternut Squash Bisque with Maple Cream

This Butternut Squash Bisque with Maple Cream is a deliciously rich & creamy soup that’s perfect for chilly days.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 1 large butternut squash (about 3 pounds, halved vertically, seeds removed)
  • 1 Tablespoon olive oil
  • 4 cups bone broth (or chicken or vegetable broth, divided)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne
  • Kosher salt and pepper (to taste)
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon bourbon
  • 1/2 cup heavy cream

Maple Cream:

  • 1/2 cup sour cream
  • 2 Tablespoons pure maple syrup
  • Salt and pepper (to taste)

For Serving:

  • Fried sage leaves
  • Chopped pecans

Instructions

  • Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper. Place the butternut squash on the pan and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle it with salt.
  • Turn the squash face down and roast until it is tender and cooked through, 40-50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
  • Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add 2 cups stock, being careful not to fill the container past the maximum fill line (work in batches if necessary), and process until smooth.
  • Add squash puree to a large sauce pot and stir in the remaining broth, cinnamon, nutmeg, cayenne and a pinch of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the maple and bourbon, if using, and cream. Continue to cook another 5 minutes. Keep warm over low heat until ready to serve.

Maple Cream:

  • In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.

To Serve:

  • Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Blender
Baking Sheet
Large Pot

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