Sheet Pan Roasted Butternut Squash Bisque

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What is a Sheet Pan Soup?

Where I often think of sheet pan meals as those with a blend of veggies and proteins roasted together on one pan, like Sheet Pan Chicken Fajitas, I had never thought of using this common piece of kitchen equipment for soup. Molly Yeh introduced me to this brilliant concept in her cookbook, Home is Where the Eggs Are!

The main ingredients are roasted on one pan in large pieces (no fine chopping to be done), evoking incredible flavor that is later pureed to make a delicious soup. So I started with Molly’s technique and an old Alton Brown butternut squash soup recipe in mind; one of the first things I learned to cook in my early 20’s. Now I have a repertoire of gluten-free soup recipes that I make often, perfect for chilly days.

Making No-Peel Butternut Squash Bisque

For this easy recipe, you don’t even have to peel the squash! You’ll cut it and half and roast with an onion and a few garlic cloves together on a sheet pan until caramelized, providing the incredible backbone of flavor in this soup.

From there, the ingredients are simply pureed with stock, fresh ginger, a touch of maple syrup, and cinnamon. Cream is stirred in at the end, giving it the most luxurious texture without being too rich.

The warmth and depth of flavor in this soup is something special, along with its smooth, velvety features. I love the way butternut squash and ginger taste together, and the roasted onion and garlic give each sip a deep, savory note. Serve it with sourdough bread for dunking and you’ve got a very comforting meal.

Ingredients for Butternut Squash Bisque

• butternut squash
• onion
• garlic
• maple syrup
• chicken stock
• fresh ginger
• cinnamon
• apple cider vinegar
• heavy cream

How to Make Sheetpan Butternut Squash Bisque

• Preheat oven to 375 degrees F. Cut top and bottom stems off butternut squash, then cut in half vertically. Scoop out seeds and rub with a tablespoon of olive oil and ½ teaspoon kosher salt. Place cut side down on a parchment lined baking sheet. Then rub onion halves and garlic with oil and a bit of salt. Place onion cut side down on baking sheet, and tuck garlic cloves underneath the squash in the hollow bulb area.
• Roast for 45 minutes, turning squash and onion over halfway through baking. When finished, they should be caramelized and a fork easily glides all the way through the squash.
• Scoop out the flesh and add to a high speed blender, along with onion. Squeeze garlic out of the skins and add to pot. Pour in 3 cups chicken stock, then add salt, ginger, maple syrup, and black pepper.
• Puree until smooth. Stir in apple cider vinegar and heavy cream until fully combined.

Freezing Butternut Squash Bisque

If you’d like to freeze this soup, that works great! I usually freeze in glass jars, filling about 2 inches from the top so that it has room to expand in the freezer.

You could also freeze in square storage containers, or in ziploc bags. If you’d like to freeze in ziploc bags, fill them up then lay flat to freeze. This is a great way to save space too, as you can stack them!

More Butternut Squash Recipes:

• Garlic Herb Air Fryer Butternut Squash
• Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing
• Orange Glazed Butternut Squash and Brussels Sprouts

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Sheet Pan Roasted Butternut Squash Bisque

This delicious butternut squash bisque is so easy to make; the ingredients are simply roasted together on a sheet pan for great caramelization, then pureed! The soup is brightened with fresh ginger and warm notes of cinnamon, finished with cream for the most luxurious texture.

4.67 from 3 votes

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Prep Time :10 minutes minutes

Cook Time :40 minutes minutes

Yield: 5 servings

Author: Amanda Paa

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Equipment

• Half Sheet Pan

Ingredients

• 3 ¼ pounds butternut squash (this was one large squash for me)
• 1 white onion, peeled and cut in half vertically
• 2 large cloves garlic (or 3 small), left in their papery skin
• 1 to 2 tablespoons olive oil
• Salt
• 3 to 4 cups chicken stock*
• ¼ teaspoon cinnamon
• 2 teaspoons minced fresh ginger
• 10 cracks fresh black pepper
• 1 ½ tablespoons pure maple syrup*
• 1 tablespoon apple cider vinegar
• ½ cup + 1 tablespoon heavy cream

Instructions 

• Preheat oven to 375 degrees F. Cut top and bottom stems off butternut squash, then cut in half vertically. Scoop out seeds and rub with a tablespoon of olive oil and ½ teaspoon kosher salt. Place cut side down on a parchment lined baking sheet. Then rub onion halves and garlic with oil and a bit of salt. Place onion cut side on baking sheet, and tuck garlic cloves underneath the squash in the hollow bulb area.
• Roast for 50 minutes, turning squash and onion over halfway through baking. When finished, they should be caramelized and a fork easily glides all the way through the squash.
• Scoop out the flesh and add to a high speed blender, along with onion. Squeeze garlic out of the skins and add to pot. Pour in 3 cups chicken stock, then add 1 teaspoon kosher salt, cinnamon, ginger, maple syrup, and black pepper.
• Puree until smooth. Stir in apple cider vinegar and heavy cream until fully combined.
• Taste and the flavor should pop. If it doesn’t. Add another teaspoon of apple cider vinegar and ¼ teaspoon kosher salt. Stir and taste again until it is to your liking.

Notes

Inspired by Molly Yeh’s Sheet Pan Butternut Squash Soup in her Home is Where The Eggs Are cookbook.