Butternut Squash Chipotle Bisque Recipe | Yummly

Butternut Squash Chipotle Bisque

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  • 1 butternut squash (medium)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup carrots (chopped)
  • 2 cloves garlic (finely chopped)
  • 6 cups water
  • 3 teaspoons chipotles in adobo (finely chopped, divided)
  • 1/2 cup Mexican crema (OR sour cream)
  • 2 tablespoons Knorr® Chicken flavor Bouillon
  • 1 tablespoon Hellmann's® or Best Foods® Light Mayonnaise
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    1. Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.
    2. Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.
    3. Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.
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