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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Cousins weekend

By Brenda Williams

I would like to know if the Butternut Soup Bisque can be frozen. I have to travel with it and want to make it the day before I leave and freeze it so it gets there ok. Will freezing it mess with the creaminess of it or texture. I thank you for the...




Exquisite & Delicious!

By Kathi Phelps

We've had this delicious soup at the Bistro Restaurant each fall & winter when when visit the Biltmore. It's our favorite appetizer and is wonderful. Creamy, flavorful and just the right spices. Love it!




Best thing I've ever put in my mouth!

By Camille Moffitt

This is to die for!!! I had it at the Biltmore in Cedric's Tavern and the chef had added a cream and nut topping, which made it even more amazing. Couldn't believe I found the recipe here. I'm making it for my family for Christmas.




Music to my tastebuds!!!!!!

By Caye Reddell

I had this soup following a Christmas candle light tour of the biltmore house. This soup was absolutely exquisite ! This coming from a person who has never favored sqaush. I will definitely attempt to prepare this soup and for sure look forward to my...





By Asha Voss

Actually I have not made this but want to. But did not know what 'deglaze with sherry' meant as sherry was not noted in the list of ingredients. Also what is the best method to strain? A cloth membrane or something else? I like a very smooth squash soup...





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.