Butternut Squash Bisque Soup Recipe with Maple

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

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…

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. 

Two bowls of butternut squash bisque on counter.

Ingredients needed

  • Butternut Squash – Look for a large squash that’s about 3 pounds.
  • Olive Oil
  • Bone Broth – Or chicken stock or vegetable broth.
  • Spices – Cinnamon, nutmeg, cayenne pepper, salt + pepper
  • Maple Syrup – We’re looking for pure maple syrup for the best flavor here.
  • Bourbon – This is optional, but it gives a great flavor. You can also use whiskey.
  • Heavy Cream – For a vegan version, you can substitute cashew cream or coconut milk.
  • Sour Cream – This is for topping the bisque. Optional.
  • Fried Sage Leaves + Chopped Pecans – For topping. Optional.
Roasted butternut squash cut in two on baking sheet.

How to roast butternut squash

  • Preheat the oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper.
  • Trim the ends off the butternut squash, then slice in it half lengthwise.
  • Scoop out the seeds.
  • 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 cut-side down and roast until it is tender and cooked through, 40-50 minutes.

How to make the soup

  • Roast squash until tender (see above). 
  • Let cool then scoop out insides. 
  • Blend squash and stock until smooth. You can use an immersion blender or process the mixture to a blender or food processor.
  • Add to a large pot or dutch oven and combine with additional stock and spices. 
  • Simmer until warmed through. 
  • Add maple, bourbon and cream. Heat 5 more minutes. 
  • Serve. 

How to make ahead & store

  • This butternut bisque can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.
Overhead close up of bowl of butternut bisque.

What to serve with it

Wine pairings

  • 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.

More creamy soup recipes

More butternut squash recipes

Did you try this butternut squash bisque recipe?

If you loved this maple butternut squash soup, I would appreciate it so much if you would give this recipe 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.

For more great Platings and Pairings recipes, be sure to follow me on  InstagramTikTokPinterest and Facebook.

Overhead close up of bowl of butternut bisque.

Butternut Squash Bisque

This Butternut Squash Bisque with Maple Cream is a deliciously rich & creamy soup that’s perfect for chilly days.
5 from 8 votes
Print Pin
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:

For Serving:

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

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 77mg | Potassium: 508mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13734IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 1mg

This post was originally published in 2020. It was updated in 2023 to add new information. The squash bisque recipe remains the same. Enjoy!

4 thoughts on “Butternut Squash Bisque Soup Recipe with Maple”

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.