Butternut Squash and Roasted Red Pepper Bisque

“This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.”

Ingredients Nutrition

  • 1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
  • 1 red bell pepper (cut into small pieces)
  • 2 -3 cups chicken stock
  • 34 cup heavy cream (more if you like)
  • garlic cheese toast rounds (like Musso's)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 12 teaspoon creole seasoning (I love Don's from Louisiana)
  • kosher salt
  • white pepper


  1. Heat oven to 400°F.
  2. Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
  3. Melt butter in a very large skillet over medium heat and add garlic to saute.
  4. When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
  5. As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
  6. Add the roasted pepper.
  7. Season with white pepper, creole and salt to taste and stir well.
  8. Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
  9. When all is soft, take a hand mixer and blend in the skillet.
  10. Add cream, stir and remove from heat.
  11. Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
  12. Make the yummy sound.

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