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.
What goes with Butternut Squash Bisque?
- Arugula Salad
- Apple Slaw with Celery Root
- Shaved Fennel and Celery Salad
- Roasted Delicata Squash
- Grilled Cheese
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.
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:
- Quinoa Soup
- Potato Cheese Soup with Smoky Chipotle
- Avgolemono Soup (Lemon Chicken Soup with Dill)
- Hungarian Mushroom Soup with Fresh Dill
- Healthy Potato Leek Soup
- 30-Minute Tomato Bisque Soup
More butternut squash recipes:
- Curried Butternut Squash Soup
- Butternut Squash Curry
- Butternut Squash Pasta with Sausage & Goat Cheese
Butternut Squash Bisque with Maple Cream
- 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
- 1/2 cup sour cream
- 2 Tablespoons pure maple syrup
- Salt and pepper (to taste)
- Fried sage leaves
- Chopped pecans
- 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.
- In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.
- Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!