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Butternut Squash Bisque

Butternut Squash Bisque

All right, I am not reinventing the wheel here. We have all made or been subject to trying this holiday soup. However, this rendition of a great classic may get you an extra slice of Grandma’s long-awaited fruit cake … umm… never mind. Try this recipe—trust me.


  • 3 lbs. butternut squash, peeled, seeded, cubed

  • 1 large carrot, diced

  • 1 tbsp. Garam masala

  • 2 tbsp. extra-virgin olive oil

  • 2 tbsp. unsalted butter

  • 1 yellow onion, diced

  • 4 medium cloves garlic, rough chopped

  • 5 cups chicken stock

  • 1 tsp. fresh thyme, chopped

  • 1 bay leaf

  • Kosher salt to taste

  • 1/2 lemon (If not using the suggested garnish, squeeze into finished pot of soup.)


  • Preheat oven to 350°F.

  • Coat squash and carrots in olive oil, Garam masala and bake on baking sheets until browned, about 30 minutes.

  • In a stock pot, cook butter over medium-high heat until brown. Add garlic and onions and cook on low for 5 minutes.

  • Add browned squash and carrots. Deglaze and scrape roasting pans with some chicken stock and add to stock pot.

  • Add all chicken stock to pot with bay leaf and simmer over medium heat for 10 minutes.

  • Discard bay leaf.

  • Use a stick blender or blender and blend until soup is smooth.

  • Return to heat to serve.

  • To garnish, mix one part sour cream to one part buttermilk. Spoon on top of each serving or use a squeeze bottle for restaurant “fanciness."

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