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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)


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