Recipes and Cooking Butternut Squash Bisque 4.0 (47) 1 Review Chipotle peppers give this creamy butternut squash soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Cook Time: 35 mins Total Time: 75 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5-3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed ¼ cup butter 1 medium onion, chopped 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 cloves garlic, minced 2 large Braeburn or Gala apples, peeled, cored and chopped 1 48 ounce box reduced-sodium chicken broth 1 cup apple cider or apple juice 2 canned chipotle peppers in adobo sauce, coarsely chopped ½ cup sour cream 3 ounce smoked Gouda or smoked cheddar cheese, finely shredded Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional) Directions Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 213 Calories 11g Fat 26g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 213 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 30mg 10% Sodium 655mg 28% Total Carbohydrate 26g 9% Total Sugars 11g Protein 6g Vitamin C 24.2mg 121% Calcium 151.5mg 12% Iron 1.1mg 6% Potassium 527mg 11% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.