Sheet Pan Roasted Butternut Squash Bisque

By Amanda Paa – Updated December 28, 2023
5 from 1 vote
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! You don't even half to peel the butternut squash. The soup has wonderful flavor, brightened with fresh ginger and warm notes of cinnamon, and finished with cream for the most luxurious texture.
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

butternut squash bisque in white bowl with almonds on top

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
squash and onion roasting on a pan

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!

butternut squash bisque in white bowl

More Butternut Squash Recipes:

Save This Recipe Form

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

woman holding bowl of butternut squash bisque in white bowl

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.
5 from 1 vote
Prep Time :10 minutes
Cook Time :40 minutes
Yield: 5 servings
Author: Amanda Paa

SCALE:

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, 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. 

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

December 28, 2023

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

5 from 1 vote (1 rating without comment)

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 comment

  1. Tom Brown

    Please give nutritional values.