Squash Bisque

Prep Time 25 min
Cook Time 55 min
Serves 6


  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 large carrots, chopped
  • 1 celery stalk, chopped
  • 1 medium butternut squash, peeled, seeded and chopped
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 cartons (8 cups) low-sodium chicken broth
  • 1 cup Guida’s Dairy Heavy Whipping Cream

How to

  • Heat oven to 400 F. Line two baking sheets with parchment paper.
  • In a large bowl, toss together olive oil, onion, carrots, celery, garlic, squash, Italian seasoning, salt and pepper.
  • Divide veggie mixture onto the prepared baking sheets and roast in the preheated oven for 45 minutes, turning once halfway through.
  • Remove from oven and let cool for 10–15 minutes.
  • Once veggies have cooled slightly, transfer one-third into a blender with one-third of the chicken broth. Purée until smooth and then pulse in one-third of the heavy cream. Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream.
  • When ready to serve, ladle from the pot on the stove and drizzle in an extra splash of cream.

Note: Depending on your blender size, this may take more than three rounds.

Recipe and image provided by Half & Half Magazine.