Overhead shot of butternut squash bisque in a white soup bowl

January is one of the nicest months of the year in Florida. It’s finally cool outside and even pretty cold (well, for Florida, 50s is cold!) some days and nights which makes it the perfect time to get out the soup pot. This Smoky Butternut Squash Bisque is delicious and comforting to enjoy during the colder months.

While some people tend to think of butternut squash as a more seasonal flavor, I love it all year long. It’s packed with antioxidants and is lower in carbs. Some butternut squash soups tend to have a more neutral or sometimes sweeter flavor with cinnamon and nutmeg. This version has a more smoky flavor thanks to the addition of cumin and paprika. I also topped bowls with crumbled bacon and more paprika. It does have some half and half which makes it a bisque, but the soup is still nice and light and would pair well with lots of main dishes. It also is delicious just on its own!

Bowl of Smoky Butternut Squash Bisque in a white soup bowl with paprika sprinkled on top

Recipe Tips and Suggestions:

  • The most tedious part of prepping this soup is breaking down the squash and dicing. I know some stores sell already diced butternut squash in a bag in the produce section (like Trader Joe’s). If so, you can buy that to save some time!
  • I prefer to roast the butternut squash as it gets a bit of caramelization on it. If you prefer, you can also boil it until tender as you would a potato.
  • Feel free to adjust the amount of spices to taste!
  • This soup does freeze nicely. Add to freezer-safe containers, defrost, and reheat in a pan when ready to eat.
  • To garnish, I like to heat some crème fraîche in the microwave and drizzle on top. You can also drizzle a bit of heavy cream or leave out entirely. I also add an additional sprinkle of paprika and top with a small handful of crispy crumbled bacon.
  • Toasted pecans are also a good garnish and add texture!
  • To make vegan/vegetarian, swap chicken broth for vegetable broth and leave out the crumbled bacon.

Overhead shot of butternut squash bisque in a white bowl with golden spoon

Overhead shot of butternut squash bisque in a white soup bowl
Yield: 6 servings

Smoky Butternut Squash Bisque

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes

Smoky Butternut Squash Bisque - This smoky butternut squash bisque is simple to make with cumin, paprika, and crumbled bacon. Delicious!


  • One 2-pound butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • kosher salt
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 5 cups chicken broth
  • 3/4 cup crème fraîche
  • 6 slices bacon, cooked and crumbled


  1. Preheat oven to 400 degrees F. Add diced squash to a bowl and drizzle the olive oil and some salt on top. Toss to coat. Pour onto a baking sheet in a single layer. Roast squash until just tender, about 40 minutes.
  2. In a large soup pot, melt the butter over medium heat. Add the shallot and cook for 3 minutes. Add the garlic and stir for 30 seconds. Then, add the cumin, paprika, and broth. Transfer the squash into the pot. Let cook together for about 5 minutes. Puree the soup by either using an immersion blender or pour into a regular blender and blend until smooth.
  3. Transfer the pureed soup back to the soup pot over medium heat. Bring soup to a simmer. If desired, add additional salt, pepper, or more of the spices. Let soup simmer for 15 more minutes.
  4. In a small bowl, heat the crème fraîche in a microwave-safe bowl for 20-30 seconds. Stir. Spoon soup into bowls. Drizzle crème fraîche on top along with crumbled bacon and an additional sprinkle of paprika, if desired. Serve.

Nutrition Information:



Serving Size:

1 bowl (with toppings)

Amount Per Serving: Calories: 328Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 62mgSodium: 1102mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 8g
Smoky Butternut Squash Bisque