Roasted Butternut Bisque Recipe

Name: Roasted Butternut Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; 2 heads garlic, halved crosswise; 1 3-lb. butternut squash, peeled and cubed, about 8 cups; 2 Tbs. olive oil; 2 large leeks, well rinsed and sliced, about 1 3/4 cups; 1 ⅔ cups coarsely shredded carrots; 3 medium-sized russet potatoes, peeled and cubed; 1 Tbs. chopped fresh sage; 6 cups chicken-flavored vegetarian stock; ⅓ cup nutritional yeast; ⅓ cup mild white miso; 1/4 cup dry vermouth

Servings: persons

Olive oil cooking spray
2 heads garlic, halved crosswise
1 3-lb. butternut squash, peeled and cubed, about 8 cups
2 Tbs. olive oil
2 large leeks, well rinsed and sliced, about 1 3/4 cups
1 ⅔ cups coarsely shredded carrots
3 medium-sized russet potatoes, peeled and cubed
1 Tbs. chopped fresh sage
6 cups chicken-flavored vegetarian stock
⅓ cup nutritional yeast
⅓ cup mild white miso
1/4 cup dry vermouth

1
Preheat oven to 400F.
2
Spray baking sheet with oil.
3
Spray cut surfaces of garlic with oil.
4
Place halves back together, and wrap each tightly in foil.
5
Bake until tender, about 40 minutes.
6
Cool garlic in foil.
7
Place squash in single layer on baking sheet.
8
Spray with olive oil.
9
Bake for 40 minutes, stirring occasionally.
10
In 6-quart saucepan, heat oil over medium-high heat.
11
Add leeks, carrots, potatoes and sage.
12
Cook 5 minutes, stirring frequently.
13
Spray with cooking spray, if needed.
14
Bring stock to a boil, then pour into vegetable mixture.
15
Reduce heat to medi-um, and cook mixture 30 minutes, or until vegetables are tender.
16
In food processor and in two batches, blend soup vegetables with squash, peeled garlic and yeast.
17
Process to thick puree, return to saucepan and mix thoroughly.
18
Combine miso and vermouth in small bowl, blending together with small wire whisk or fork.
19
Add mixture to bisque, and simmer for 5 minutes.
20
Do not boil.

1910

kcal

Calories

Fat

155

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil cooking spray, 2 heads garlic, halved crosswise, 1 3-lb. butternut squash, peeled and cubed, about 8 cups, 2 Tbs. olive oil, and more.

Yes, Roasted Butternut Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions