Sheet Pan Roasted Butternut Squash Bisque

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I first fell for the combination of butternut squash + fresh ginger in my early 20s, when I was just learning how to cook. It was an Alton Brown recipe, and I remember thinking how much that little bit of ginger changed the whole soup. Its warm, peppery bite was such a lovely contrast to the naturally sweet squash. All these years later, it’s still the combination I come back to. It gives the soup a little personality rather than it tasting like every other butternut squash soup.

If you’ve ever tried peeling butternut squash, you know it’s not exactly a good time.

Which is one of the reasons I love this soup so much. No peeling or chopping required! Just cut the squash in half, scoop out the seeds, and let the oven do the work. The squash, onion, and garlic all roast together on one sheet-pan until they’re tender and caramelized.

Then everything gets blended with broth, fresh ginger, a little maple syrup, and cinnamon until silky smooth. A splash of cream gives it that velvety bisque texture, and suddenly you’ve got a gorgeous pot of soup with very little hands-on work. And if you make my flaky sourdough biscuits to go with it, you’re really winning. All those tall, buttery layers were practically made for dunking into a bowl of creamy soup!

Also to note: that splash of apple cider vinegar in the recipe matters! When I was recipe testing, I found this bit of acidity really woke up all the other ingredients.

Roasting the vegetables together does two things here:

I first learned this sheet pan soup technique from Molly Yeh’s cookbook, and it was one of those little cooking revelations that made me wonder why I hadn’t been doing it all along. It makes this soup ridiculously easy, and it builds a lot more flavor than simply simmering the vegetables in broth. And because everything gets blended anyway, there’s no need to spend time finely chopping vegetables.

I roast until the the vegetables get some color and the squash is super tender. Those caramelized edges are where so much of the flavor comes from!

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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.

4.75 from 4 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. 

You can freeze this soup in freezer-ready 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!