Butternut Squash Bisque

Butternut Squash Bisque

Winemaker's Suggestion

Biltmore Estate Riesling

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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By Gina Inklebarger

I just made this and it is wonderful. My husband and I both loved it!!


When the weather outside is frightful, the right soup can make for a perfect meal. Keep warm around your table this winter with this rich and creamy Butternut Squash Bisque. Pair this dish with our Riesling for a crisp, semi-sweet complement to your meal.

Serves 4

Preparation Time: 2 hours 30 minutes


  • 3 butternut squash
  • 1 small chopped onion
  • 2 stalks celery
  • 1 clove garlic
  • 1 chopped shallot
  • 16 oz. chicken stock or broth
  • 12 oz. heavy whipping cream
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon kosher salt
  • splash sherry or white wine

Preparation Instructions

In a heavy-bottomed soup pot, sauté onions, celery, garlic, and shallots until translucent. Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze* with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Purée soup with a stick mixer or food processor until smooth. Strain soup with a chinois (fine metal strainer) and serve.

*When you are making a soup or sauce, food will brown and stick to the bottom of the pot; this is called fond. Splash in a bit of alcohol or other liquid and scrape the bottom of the pot or pan with a wooden spoon to gently scrape all those pieces of food up, for added flavor. You always want to use either wood or plastic as metal can scratch.