Butternut Squash Bisque Recipe

Sweet and versatile, butternut squash is an irresistible dish when air gets crisp and leaves turn burning shades of red and orange.

From a creamy bisque to a flavor-filled curry, see this recipe that lets this fall gourd shine.

Butternut Squash Bisque

Recipe by Publix
0.0 from 0 votes


Cooking time



    Apples, squash, pumpkin seeds, and maple syrup combine to make this soup an autumnal treat.


    • 3

      medium carrots, coarsely chopped

    • 1

      large Granny Smith apple, coarsely chopped

    • 1

      medium yellow onion, coarsely chopped

    • 2 (11-oz.)

      containers pre-diced butternut squash (about 5 cups)

    • 1 (32 oz.)

      carton garden vegetable broth

    • 1 cup

      Alfredo sauce

    • 3 Tbsp.

      maple syrup

    • tsp.

      kosher salt

    • 1 tsp.

      pumpkin pie spice (or ground cinnamon)

    • ½ cup

      roasted pumpkin seeds

    • ½ cup

      garlic/herb spreadable cheese


    • Peel carrots, apple, and onion; cut all into 1/2-inch cubes and place in slow cooker. 

    • Stir in butternut squash and vegetable broth and cook on high for three hours (or low for five hours) or until vegetables are soft. 

    • Puree the vegetable mixture using a stick blender (or cool slightly and puree in batches in electric blender and return to slow cooker). 

    • Stir in Alfredo sauce, syrup, salt, and pumpkin pie spice. 

    • Ladle soup into serving bowls; top with 1 tablespoon each pumpkin seeds and cheese.

    Nutrition Facts (per serving):

    • Calories—240 | Total Fat—15g | Sodium—870mg | Carbohydrate—25g | Dietary Fiber—4g | Protein—5g

    Facts about Butternut Squash:

    Did You Know?

    The difference in winter and summer squash is all in the maturity. Winter squash (such as butternut, acorn, and pumpkin) is different from summer squash because it is harvested and eaten in the mature fruit stage. In mature fruit, seeds within have matured fully and the skin has hardened into a tough rind.

    How to Choose:

    Choose squash that’s heavy and dense, with an intact, non-green stem. Make sure the surface skin is dull and matte, as shiny skin indicates that it was picked too soon. Look for squash with a deep color and few  cuts, cracks, and soft spots.  Some will have a pale spot where they rested on the ground, which is fine.

    Storing Wisdom:

    Once you’ve taken your squash home, go ahead and give it a good wash. Then, store squash in a cool, dry place with plenty of room for air circulation. Stored this way, they’ll keep for up to six to eight months. 

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