Butternut Squash Bisque

I love this soup.  It does not hurt my feelings that no one else in the family will eat it, because I make a huge batch and throw it in the freezer and have it for my lunches when I am home alone.  So good.

I will give you the recipe then I will show you a few shortcuts that I took this time to put it together even faster.

Butternut Squash Bisque

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup diced onion and/or leeks
  • 3/4 cup diced carrots
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock or chicken stock (I prefer veggie broth w/ a little chicken broth)
  • salt and ground black pepper to taste
  • 1/2 cup heavy cream (optional)

I saute the onions and leeks in olive oil and butter, until tender.

Add diced carrots  and butternut squash and the vegetable stock, bring to a boil, then reduce the heat, cook until veggies are cooked through. *I like to roast my butternut squash making it easier to cut.*

Once cooked blend with immersion blender or after it has cooled a bit use the blender.  Once blended, salt and pepper taste.  Add heavy cream, if using.

I always serve mine with a dollop of sour cream.

This recipe is adapted from Allrecipes


The night before I was doing roasted veggies with my meal.  I added extra carrots and took my whole butternut squash and threw it in the oven without cutting it.

When dinner was over I put the extra roasted veggies in a container and the butternut squash in the fridge.  Next day I sauteed the onions and leeks, added the roasted veggies and broth and it was done in no time.

I also saved money but not running the oven an extra day to roast the butternut squash.


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  1. […] November 17 –  I have a medial procedure today, so I will be out of it. I have made soup for myself and I will bank on lots of left overs from the other meals for the […]

  2. […] My Tuesday meal has sage in it. I will use the extra sage in my lunches when I heat up my Butternut Squash Bisque. […]