Winter Squash Bisque Soup

Winter Squash Bisque Soup PicYesterday, I decided I wanted to come up with a recipe for bisque soup, using my Black Futsu squash. It is a winter squash that is a little sweeter than butternut squash. This recipe is what I made last night for supper, served with beer-cooked beef brats (thanks to my Garden Wilson) – a totally autumn meal! It was a hit around the table! Definitely a keeper – and a sharer.


  • 3-4 pounds (or so) of winter squash (enough to give you 4 cups of puree after being roasted)
  • 1 medium white onion, diced fine
  • 1 Tablespoon coconut oil
  • 2 (15 oz) cans, or a little less than 4 cups, of low sodium chicken broth (you may substitute vegetable broth)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup of half & half
  1. Cut the tops off your squash, then cut in half then in half again. (Butternuts only need to be cut in half.) Remove the seeds and roast them in a preheated 350 degree oven for 45-60 minutes, until tender. (Click here for a how-to on roasting pumpkin for puree. It’s the same process.)
  2. Let the squash cool, then spoon the flesh from the rind and put into a bowl.
  3. In a dutch oven or small soup pot, saute the diced onions in the coconut oil, until they begin to soften. Do not let them brown!
  4. Add the chicken broth, roasted squash, and spices. Stir together well, and bring to a low boil. As soon as it boils, cover the pan (with the lid slightly ajar), and lower the heat to simmer. Simmer for about 30 minutes, stirring every 5-10 minutes.
  5. When the squash is very mushy, carefully spoon the entire soup into a blender to puree it. (You can use an immersion blender right in the pan, if you have one. Hmm…time to put that on my wish list for gift ideas. Oh, Mom…)
  6. After the soup has been completely pureed, put it back into the soup pot. Turn the heat onto low and add the half & half, stirring as you add it. Keep the pan on the heat for a couple of minutes – until the soup is very well blended.
  7. Serve with a sprinkle of nutmeg.

Serves 4.

You can use any type of winter squash in this soup, including pumpkin. (If you use canned pumpkin, please be sure to use the puree, NOT the pumpkin pie mix which has spices in it.)

If you decide to make this soup, comment below with what kind of squash you used and how you and your family liked it.

Happy Autumn! Enjoy!


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