Butternut Squash Chipotle Bisque Recipe | Yummly
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Butternut Squash Chipotle Bisque

ge m.: "Great bisque, can't wait to make it again." Read More
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  • 1 butternut squash (medium)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 cups onions (chopped)
  • 1/2 cup celery
  • 1/2 cup carrots
  • 2 cloves garlic (finely chopped)
  • 6 cups water
  • 3 teaspoons chipotles in adobo
  • 1/2 cup Mexican crema
  • 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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    ge m. 4 years ago
    Great bisque, can't wait to make it again.
    Kathy K. 6 years ago
    Great recipe! I roasted some carrots with the squash, plain greek yogurt and a splash of heavy cream instead of crema, and Penzeys Arizona Dreaming spice instead of adobo chilis.
    Morgan M. 6 years ago
    I basically mad eit as is except that I used vegetable bouillon to keep it vegetarian. The soup on it's own has lovely texture and nice flavor, but it was the adobo and sour cream that stole the show! I didn't mix the garnish together and I didn't set out mayo, so my guests just added the spice and cream as they wished wand I think this worked out to everyone's personal tastes the best. Especially the kids!