Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.
A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.
As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!
The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.
It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Word About The Butternut Squash
You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.
All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.
Cook The Butternut Squash In The Microwave
Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.
Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.
Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.
Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.
Cook The Onions, Garlic And Red Bell Peppers
Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.
Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.
Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.
Add The Butternut Squash And Spices
The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.
Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.
Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes.
Blend The Soup
After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…
You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree the bisque right in the pan.
Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.
The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.
Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.
Serve The Creamy Butternut Squash Bisque
Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.
Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!
I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More VEGETABLE SOUP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious vegetable soup recipes for you to enjoy, including:
- Cream of Asparagus Soup
- Fully Loaded Potato Soup
- Curried Zucchini Soup
- Butternut Squash Soup With Bacon
- Creamy Tomato Basil Soup
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe adapted from: Noom, an online weight loss/behavioral app.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
- 1 large butternut squash or 2 small
- 1½ teaspoons extra virgin olive oil
- 2¼ cups chicken broth *DIVIDED USE
- 2 cups chopped yellow onions
- 1¼ cups chopped red bell pepper
- 2 Tablespoons minced garlic
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
- ¼ cup nonfat plain unsweetened yogurt
Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.
Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.
Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.
Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes.
Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".
Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.
Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!
Here’s one more to pin on your Pinterest boards!