Butternut Squash Bisque

Try this Butternut Squash Bisque recipe from Scales by Conair. You'll find it a welcome addition to your fall holiday table!

Nutritional Information

Per serving (Makes 8 cups):
  • Calories102 (15% from fat)
  • Carbohydrates21g
  • Protein2g
  • Fat2g
  • Saturated fat1g
  • Cholesterol4mg
  • Sodium520mg
  • Calcium83mg
  • Fiber3g


  • 1medium shallot (about ¾ ounces), cut in half
  • 3small leeks, cleaned well, white and light green parts only (about 6 ounces trimmed), cut into 1-inch pieces
  • 1tablespoon unsalted butter
  • 1butternut squash (about 2-1/2 pounds) peeled and seeded, cut into 2-inch cubes
  • 1garlic clove, smashed
  • 1sprig thyme
  • 2teaspoons kosher salt, divided
  • 1/4teaspoon freshly ground pepper
  • 2tablespoons sherry
  • 5cups chicken broth
Butternut Squash Bisque


  • 1Insert the metal chopping blade into the food processor attachment of your blender. Chop the shallot and leeks and pulse to evenly chop, about 8 to 10 pulses.
  • 2Put butter into a stockpot/large saucepan and place over medium/medium low heat. Once butter melts add the chopped shallot/leek mixture and cook until soft and fragrant, about 5 minutes. Stir in the butternut squash, garlic, thyme, ½ teaspoon salt and the pepper. Stir ingredients together well and cook for an additional 5 minutes. Stir in the sherry. Once the sherry has just about evaporated add the broth so that the butternut squash is completely submerged. Turn the heat up. Once the liquid comes to a boil reduce the heat to a simmer until squash is very soft and tender, about 25 to 30 minutes.
  • 4Strain the soup, reserving the liquid and discarding the thyme sprig. Put 1/2 of the liquid and 1/2 of soup solids into the blender, and blend on low for about 10 seconds, and then switch to high to blend completely. Pour soup into a clean pot. Repeat with remaining ingredients. The soup will need to be seasoned at this point. Add 1/2 teaspoon of remaining salt at a time, tasting with each addition until desired seasoning is achieved.