Butternut Squash Bisque is a hearty and delicious soup that tastes like fall in a bowl! 

Total Time: 1 hours



1 white onion

1 stalk of celery 

2 chopped carrots

3 cloves of garlic

2 tablespoons of butter

2 tablespoons of olive oil

1 box of vegetable (or chicken) broth

1 chopped butternut squash

2 teaspoons of pumpkin pie spice

1 teaspoon sage plus more for finishing

a dash of red pepper flake

1 teaspoon of cumin for spice

a dash of oregano 

a dash of thyme

season with salt and pepper to taste

1/4 cup heavy whipping cream (or any dairy substitute)

Butternut Squash

Start with the onion, celery, carrots, and garlic in a pool of olive oil and butter in the pot.  Cook for about 5 minutes and add all of your spices in.

Once fragrant, add the chopped butternut squash and broth.

Bring to a boil and stir for 20 minutes.

Add cream in and stir thoroughly. Let sit for 5-10 minutes before blending.

If you have an emulsion blender, use that!

I do not have that so I used a good, old-fashioned blender.

Top with chopped sage and a little parmesan cheese and enjoy!

Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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