Creamy Roasted Butternut Squash Bisque with Sage Brown Butter Crostini Tips, FAQ & printable recipe

Tips for success

For the smoothest bisque, blend thoroughly—take your time and move the immersion blender around the pot to ensure every bit is pureed. If you like a bit of texture, you can reserve a few roasted squash cubes and stir them in after blending.

For a more intense roasted flavor, you can char the squash under the broiler for a minute after roasting, but watch it carefully to avoid burning.

When making the brown butter, use a light-colored skillet so you can see the color change. The butter will foam, then the foam will subside, and the milk solids at the bottom will turn golden brown.

That's the moment to pull it off the heat. If you add a sprig of fresh thyme or a bay leaf to the butter, it will infuse even more flavor. Strain the butter if you prefer a smooth drizzle, or leave the sage leaves in for texture.

Variations

• Spiced Variation: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper along with the nutmeg for a warming, slightly spicy twist. Garnish with a dusting of cinnamon for extra flair.
• Coconut Curry Version: Substitute coconut cream for the heavy cream and add 1 tablespoon of red curry paste when sautéing the onion. Finish with a squeeze of lime juice and fresh cilantro instead of sage brown butter.
• Apple-Squash Blend: Roast one peeled and chopped apple alongside the squash for added sweetness and a subtle fruity note. Reduce the maple syrup to 1 teaspoon. The apple adds a silky texture and a hint of autumn orchard flavor.
• Crispy Prosciutto Topping: For a savory crunch, crisp a few slices of prosciutto in the skillet after making the brown butter. Crumble over the soup just before serving, along with the sage leaves. Omit if vegetarian.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if too thick.

Freezer

Freeze the bisque in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the bisque in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water to reach the desired consistency.

Store leftover bisque in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; thin it with a splash of broth or water when reheating.

The sage brown butter can be stored separately in a small jar in the fridge for up to a week. Keep the crostini in a sealed container at room temperature for up to 2 days, but they may lose their crunch—re-toast them before serving.

The bisque can be made a day or two ahead and refrigerated. Reheat gently on the stovetop, adding a little broth or water to loosen it. The sage brown butter can also be made ahead and stored in the fridge; reheat it gently before drizzling. The crostini are best made fresh, but you can toast them a few hours ahead and keep them in an airtight container.

Serving ideas

Serve the bisque in shallow bowls to show off the beautiful swirl of cream and brown butter. A final drizzle of brown butter and a few crispy sage leaves on top make it look restaurant-worthy. Pair with the toasted baguette slices for dipping—they're perfect for scooping up every last drop. For a heartier meal, add a side salad with a simple vinaigrette.

This bisque is wonderful as a starter for a fall dinner party or as a main course with a grilled cheese sandwich. You can also serve it in small cups or shot glasses as an appetizer at a gathering.

If you like a little heat, add a pinch of cayenne or a drizzle of hot sauce before serving. The soup is best enjoyed warm, not piping hot, so let it cool slightly after blending.

Frequently asked questions

Recipe card

Creamy Roasted Butternut Squash Bisque with Sage Brown Butter Crostini

Prep 15 minCook 55 minTotal 1 h 10 minServes 4

Ingredients

• 1 large butternut squash, halved and seeded
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 500 ml vegetable broth
• 100 ml heavy cream
• 1/4 tsp ground nutmeg
• 40 g butter
• Fresh sage leaves, for frying, to taste
• Crusty baguette slices, toasted, to taste

Instructions

1. Heat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and drizzle with maple syrup. Place cut-side down on a rimmed baking sheet. Roast for 45 minutes, until the flesh is fork-tender and the edges are caramelized. Let cool slightly.
2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil, then the chopped onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
3. Scoop the roasted squash flesh into the pot with the onions and garlic. Pour in the vegetable broth and add the ground nutmeg. Bring to a simmer over medium-high heat, then reduce the heat to low and let it simmer gently for 10 minutes to meld the flavors.
4. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If you prefer a thinner consistency, add a little extra broth or water. Stir in the heavy cream and warm through over low heat for 2 minutes. Season with salt to taste.
5. In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook, swirling the pan, until the butter foams and turns nutty brown and the sage leaves are crisp. Remove from the heat immediately to prevent burning.
6. Toast the baguette slices until golden and crisp, either in a toaster, under the broiler, or in a skillet with a little olive oil. Rub each slice with a cut garlic clove for extra flavor, if desired.
7. Ladle the hot bisque into bowls. Drizzle a spoonful of sage brown butter over each serving, letting it swirl into the soup. Top with the crispy sage leaves from the skillet. Serve immediately with the toasted baguette crostini for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.