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Creamy Butternut Squash Bisque with Ginger and Star Anise

Creamy butternut squash bisque served in a white bowl, garnished with pumpkin seeds, fresh herbs, and a swirl of cream, with a slice of crusty bread resting on the side, candle and bread plate in the background.
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This creamy butternut squash bisque with ginger and star anise is silky, comforting, and full of warm fall flavors. An easy, elegant soup perfect for cozy dinners or holiday starters.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop, Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1.5 lb butternut squash, halved, seeded, and roasted
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 1 medium carrot, diced
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 whole star anise
  • 1/2 cup heavy cream

Instructions

  1. Roast the squash
    • Preheat oven to 400F. Place the halved, seeded butternut squash on a baking sheet, cut side down. Roast for 30 to 40 minutes, or until for tender.
    • Let cool slightly, then scoop the flesh from the skin.
    • Tip: This step can be done up to 3 days ahead. Store the roasted squash in an airtight container in the fridge until ready to use.
  2. Saute the vegetables
    • In a large pot, heat the butter and olive oil over medium-high heat. Add the onion and carrot and cook for 3 -5 minutes, until softened.
  3. Add aromatics
    • Stir in the ginger and garlic and cook until fragrant, about 1 minute.
  4. Simmer the soup
    • Add the roasted squash, vegetable broth, 1/2 teaspoon salt, a pinch of pepper, and star anise. Bring the soup to a boil, then reduce the heat and simmer for 20 to 25 minutes.
    • For a thicker bisque, simmer an additional 5 to 10 minutes to reduce further.
  5. Blend until smooth
    • Remove and discard the star anise. Use an immersion blender to puree the soup until silky smooth, or blend in batches in a countertop blender.
  6. Finish with cream
    • Stir in the heavy cream. Taste and adjust seasoning with more salt and pepper.
  7. Garnish and serve
    • Ladle into bowls and garnish with pumpkin seed, fresh herbs, and/or a drizzle of cream, if desired.

Notes

  • Adjusting thickness: Simmer longer for a thicker bisque or less for a looser texture. You can also adjust the heat to help speed up or slow down the reducing process. If you accidentally reduce it too much, add more broth until it reaches your preferred consistency. See Pro Tips and How To sections above, and check out my How to Roast Winter Squash post for more tips.
  • Storage & Reheating: Store cooled soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating gently on the stovetop over low heat, stirring occasionally.

Find it online: https://www.myeclecticbites.com/butternut-squash-bisque/