Butternut Squash and Tomato Bisque

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings

You can make this creamy soup up to a month in advance and freeze. The day before serving, thaw it in the refrigerator and heat it either on the stovetop or in a slow-cooker.


3 1/2pounds butternut squash (4 cups squash pulp)
2tablespoons butter
2tablespoons vegetable oil
1large onion chopped
1-- (28-ounce) can whole tomatoes with juice
1 to 2tablespoons maple syrup or honey
3 1/2cups lower-sodium chicken or vegetable broth, divided
1/4teaspoon salt


  1. Preheat oven to 375F. Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups.
  2. Heat butter and oil in a Dutch oven. Add onion; saute 5 minutes.
  3. Place tomatoes with juice in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, chicken broth and salt to Dutch oven; stir well and heat through. Garnish with chopped tomato.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 143
  • Fat 7g
  • Sodium 540mg
  • Carbohydrate 20g
  • Fiber 4g
  • Protein 3g