Butternut Squash Bisque with Ginger

Ginger gives butternut squash the perfect flavor in this tasty, creamy bisque. Serve it with shaved fresh parmesan cheese or add a swirl of heavy cream for a pretty presentation.

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: Approximately 3 quarts (12 servings)


  • 1 TB unsalted butter
  • 2 cups chopped onion
  • 2 ½ teaspoons kosher salt, divided
  • 1 TB + 1 teaspoon minced fresh ginger
  • ¼ teaspoon cinnamon
  • Pinch cayenne pepper
  • 6 pounds whole butternut squash (approximately 14 cups cubed)
  • 1 quart chicken stock
  • 2 cups water
  • ¼ cup heavy cream
  • ¾ cup shaved parmesan cheese


Heat butter in a large soup pot or Dutch oven over medium-low heat. Add onion and 1 teaspoon salt and sauté, stirring frequently, for 10 minutes or until softened. Stir in ginger, cinnamon and cayenne and cook for 1 minute. Add butternut squash, chicken stock and water to pot. Increase heat to high and bring to a boil.

Reduce heat and simmer, covered, for approximately 30 minutes or until squash is extremely tender. Add cream and remaining 1 ½ teaspoons salt to pot. Working in batches, carefully purée soup in blender (or  use an immersion blender directly in the pot).

Ladle bisque into soup bowls, garnish each bowl with 1 TB parmesan shavings and serve.


A sharp peeler works well for making parmesan curls. Can be made up to 4 days
ahead and reheated when ready to serve.Leftovers freeze well. Use a microplane to make quick work of mincing fresh ginger. In a pinch use bottled minced ginger and pre-cut butternut squash cubes. If you like your soup thicker, simply omit the additional 2 cups of water when preparing.