Photo of Butternut squash bisque by WW

Butternut squash bisque

PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Butternut squash lends a rich, thick sweetness to this filling bisque. An immersion blender makes easy work of pureeing the soup in the pot - no need to transfer it to a blender in batches.


Unsalted butter

2 tsp(s)

Uncooked onion(s)

1½ cup(s), chopped

Kosher salt

1½ tsp(s), or to taste

Minced garlic

2 tsp(s)

Ground nutmeg

1 pinch

Cayenne pepper

1 pinch(es)

Uncooked butternut squash

4 pound(s), cubed (about 10 cups)

Reduced-sodium chicken broth

4 cup(s)

Plain lowfat Greek yogurt

3 tbsp(s)

Packed light brown sugar

1 tbsp(s)

Fresh sage

2 tsp(s), chopped

Black pepper

¼ pinch, freshly ground, or to taste


  1. Heat butter in a large nonstick soup pot over medium heat. Add onion and salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes. Add garlic, nutmeg and cayenne; stir and cook 1 minute. Add squash and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until squash is soft, about 30 minutes; stir in yogurt and sugar.
  2. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Serve garnished with fresh sage and black pepper. Yields about 1 cup per serving.


Speed prep time by buying precut peeled squash or even frozen cubed butternut squash. Sprinkle with shredded Parmesan cheese if desired (could affect Points value). Serve with a light grilled cheese for a fabulous, filling meal.