Creamy Butternut Squash Bisque

Featured in the Honolulu Star-Advertiser on January 11, 2012.



Creamy Butternut Squash Bisque

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 cup diced onions
  • 3/4 cup diced carrots
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock (may substitute low-fat, low-sodium chicken broth)
  • Kosher salt and ground black pepper to taste
  • Ground nutmeg to taste
  • 1/2 cup evaporated milk (optional)


  1. Heat the oil and melt the butter in a large pot over medium heat.
  2. Add the onions and cook until tender.
  3. Add carrots and squash.
  4. Pour in vegetable stock; season with salt, pepper, and nutmeg.
  5. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  6. In a blender or food processor, puree the soup mixture until smooth.
  7. Return to the pot, and stir in the evaporated milk (optional).
  8. Heat through, but do not boil.
  9. Serve warm with a dash of nutmeg.

Makes 4 servings or 8 cups.

Approximate Nutrient Analysis per 2 cup serving: (includes evaporated milk but not salt to taste)
180 calories, 8 g fat, 3 g saturated fat, 20 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g sugar, 4 g protein


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