Butternut Squash Bisque

by Amy Montgomery on January 25, 2020

2 jars Williams-Sonoma butternut squash puree
1 large sweet onion (chopped)
1 stick butter (salted)
2 cups chicken stock (not broth)
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
5-6 pieces crispy bacon
Crème fraiche (see recipe)


  1. In a medium Dutch oven, combine butter and chopped yellow onion. 
  2. Saute’ onions on medium to medium-high heat stirring frequently until very tender, translucent and then caramelized. While sautéing, leave the lid on to “sweat” the onions. The longer you cook them, the sweeter they become.
  3. When ready, add the jars of butternut squash puree. There will be a good bit of puree left in the jars. Put one cup of stock in each jar.
  4. Replace lid on jars and shake well. The chicken stock will loosen up the puree. Pour all the jar contents into the soup mixture. Add nutmeg, salt and pepper. At this point, I like to use an immersion blender to completely emulsify the onions. If you do not have an immersion blender, it makes no difference in the flavor of the soup. The onions simply leave bits of texture. Next, add the heavy whipping cream. Heat well until the cream is incorporated. The soup can be made the day before, left in the dutch oven and the slowly reheated when ready to serve.


Amy’s Easy Crème Fraiche

1 cup heavy whipping cream, (stiffly whipped)
3/4 cup sour cream (I prefer Horizon Full Fat)

Fold the whipped cream and sour cream together carefully. Store in refrigerator until ready to use.

How To Serve:
Serve bisque in small bowls (it’s rich!) or a coffee cup. Think outside the box when using your china and dishes. Some of my china sets do not have soup bowls, so I use the coffee cup. Perfect solution! Top with a heaping spoon of the crème fraiche and crumble bacon over the top. This is the perfect first course to a meal or an accompaniment to a hearty main course salad. I have also served this pre-dinner in coffee cups prior to sitting down at the table.

Williams-Sonoma butternut squash puree is a seasonal item. It is usually available starting in early fall. I either order in advance online or reserve a case at the store before it sells out. This product at Williams-Sonoma is now organic. I have not used any other brand in preparing this recipe.