Yield
4 servings (serving size: 1 1/3 cups)

"I am a student in culinary school and also a volunteer at the local farmers' market. I enjoy creating dishes such as this soup using fresh seasonal vegetables when they first appear at the market." —Katy McNulty, Sewickley, PA

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.

Step 3

Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.

Ratings & Reviews

viburnum's Review

kristy8105
November 02, 2010
Very simple, delicious soup. We used reduced fat buttermilk instead of fat free which made it a bit creamier. I would recommend getting precubed butternut squash or cutting the squash down the middle and roasting first before harvesting the fruit.

mmpauer's Review

Susan331
October 29, 2009
This is really easy and quick to make. I probably use a 1.5 - 2 lb. butternut squash, vegetable STOCK as its got more flavor and since I can never find fat free buttermilk, I use the low fat 1% kind. I also add about 1.5 TBSP of brown sugar. Instead of transferring to a blender I just use a hand stick blender right in the pot and it works just fine. Very good!

KJDragonfly's Review

KJDragonfly
December 12, 2008
This is a good recipe. I recommend some paprika when roasting the squash though. The butternut flavor is subtle and the buttermilk adds a nice tang. Not something I'd make for kids, but good for adults.

Hannelize's Review

mmpauer
December 08, 2008
I quite liked this bisque - thought the taste was very subtle. Even my husband who does not like buttermilk liked it a lot. I am making it again this week. It is a good every day meal. I did not alter the recipe. The only downer is peeling the butternut.

kristy8105's Review

detailaddict
November 16, 2008
I tried to dress this up with herbs but it was just totally bland. I'm sure it'd be a good base if you found the right things to add to it, but I do not recommend this recipe as is.

Susan331's Review

viburnum
November 04, 2008
I thought that it had pretty good flavor and texture. The buttermilk made it slightly bitter, though. I may try to use skim or 1% milk next time.

detailaddict's Review

Hannelize
November 03, 2008
I found this to be quite tasty - sweet, creamy and slightly spicy. But I doubled the amount of squash, as 1 lb. had cooked down to 6 oz. after roasting and would have made for a thin bisque. I would make this for soup-and-sandwich/salad lunches and for company.