Jul 14 2026
Restaurants›Epic Restaurant›Butternut Squash Bisque Recipe

Butternut Squash Bisque Recipe

Inspired by Epic Restaurant
Time1h
Serves4

CINNAMON CREAM/SAGE CRISPS/SEED DUST

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Butternut Squash Bisque

For the Cinnamon Cream

For the Sage Crisps

For the Seed Dust

Method

For the Butternut Squash Bisque

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

  2. 2

    Cook the Squash

    Add the diced butternut squash to the pot. Stir to combine with the onions and garlic. Cook for about 10 minutes, stirring occasionally.

  3. 3

    Add Broth and Seasoning

    Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.

  4. 4

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

  5. 5

    Add Coconut Milk and Seasoning

    Stir in the coconut milk, ground cinnamon, salt, black pepper, and chopped sage. Heat through for about 5 minutes.

For the Cinnamon Cream

  1. 6

    Whip the Cream

    In a mixing bowl, whisk the heavy cream until soft peaks form. Gradually add the ground cinnamon and continue whisking until well combined and the cream holds stiff peaks.

For the Sage Crisps

  1. 7

    Prepare the Sage

    In a small skillet, heat the olive oil over medium heat. Add the fresh sage leaves and sauté until crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with a pinch of salt.

For the Seed Dust

  1. 8

    Toast the Seeds

    In a dry skillet over medium heat, combine the pumpkin seeds, sunflower seeds, and sesame seeds. Toast for 5-7 minutes, stirring frequently until golden and fragrant.

  2. 9

    Blend the Seed Dust

    Transfer the toasted seeds to a food processor, add olive oil and salt. Pulse until you achieve a coarse powder consistency.

More from Epic Restaurant