Butternut Squash Bisque Recipe

Preheat and prepare squash

Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out seeds, then peel and cut into 1-inch cubes (or peel first and cube). Toss squash cubes with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 6 sage leaves torn into pieces. Spread in a single layer on a rimmed baking sheet.

Roast squash

Roast for 30–40 minutes until edges caramelize and flesh is very tender. Flip once after ~20 minutes for even browning. Remove from oven and set aside.

Prepare aromatics

While squash roasts, finely chop onion and carrot into small dice (about 1/4-inch). Mince garlic. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add chopped onion and carrot, season lightly with a pinch of salt, and sauté until softened and translucent, about 6–8 minutes. Add minced garlic and sauté 30–60 seconds until fragrant.

Combine roasted squash with aromatics

Add the roasted squash to the pot with the softened aromatics. If any roasting juices remain on the sheet, scrape them into the pot as well.

Deglaze and simmer

Optional: pour 1 tbsp apple cider or white wine into the pan to deglaze, stirring to lift browned bits. Add 4 cups vegetable stock to the pot. Bring to a gentle simmer, add 1 tsp ground nutmeg and 1 tsp maple syrup (or honey). Simmer uncovered for 10–12 minutes to allow flavors to meld.

Blend until smooth

Remove the pot from heat. Working in batches, carefully transfer solids and liquid to a blender (or use an immersion blender in the pot) and purée until completely smooth and velvety. If using a countertop blender, vent the lid slightly and cover with a towel to avoid pressure build-up. Return puréed soup to the pot and rewarm gently over low heat. Adjust seasoning with additional 1/2 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed.

Make sage-infused cream

In a small saucepan, combine 1/2 cup heavy cream and 6 fresh sage leaves with 1 tsp unsalted butter. Warm over low heat until just steaming (do not boil) for 5 minutes to infuse. Remove from heat and let steep for 10 minutes. Remove and discard (or finely chop) the sage leaves, then whisk cream smooth. For a smoother, more intensely flavored cream, purée the infused cream and strained sage in a blender and pass through a fine-mesh sieve back into the saucepan.

Toast pepitas and crisp sage

In a small dry skillet over medium heat, add 1/4 cup pepitas and toast, stirring frequently, until they begin to pop and turn golden, 3–4 minutes. Transfer to a bowl. In the same skillet, add 1 tsp butter and heat until foam subsides, then add 6 extra sage leaves and fry for 15–25 seconds until crisp but not burnt. Remove sage to paper towel to drain and sprinkle lightly with flaky sea salt.

Finish and serve

Ladle hot bisque into warm bowls. Swirl 1–2 tablespoons of the sage cream into each bowl. Scatter toasted pepitas over the top, add 1 crisp sage leaf per bowl, and finish with a small pinch of flaky sea salt. Serve immediately.