Butternut Squash Bisque

Gary Danko

Adapted from Chefs At Home: Favorite Recipes from the Chefs of Relais & Chateaux North America (Network Book Publishing, Ltd., 2010)

“Butternut squash bisque is one of the restaurant’s signature fall dishes—the soup is very delicious, very healthy, and easy to make. It can be served in a very simple way or enhanced with different garnishes as it blends well with many different flavors.” -Gary Danko


  • 4 tablespoons butter
  • 1 large onion (4 ounces), peeled and diced
  • 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 Golden Delicious apples, peeled and
  • cored
  • 2 quarts chicken stock or water
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon ground pepper
  • 1/2 cup cheddar, Asiago, or Fontina cheese, grated (optional)


Melt the butter in a large pot. Add the onion and sauté until translucent; this sweetens the onion. Add the squash and the apples and sauté for a few more minutes. Cover with the stock and add the bay leaf, thyme, and honey. Salt lightly, bring to a boil, and simmer until the squash is very soft, about 25 minutes.

Remove the bay leaf and thyme. Purée the soup in a food processor or run it through the food mill. The blender will have a more velvety texture, the food mill more coarse.

Return the soup to the pot. Add the pepper and, if desired, the cheese. Stir over a low flame until the cheese is melted and the soup is piping hot.


6 to 8 servings