Steve’s Butternut Squash Bisque

This is a Thanksgiving hit at the Berman household.

Makes about 8-10 servings.  It will take you a good hour or two (mostly prep) to make this.


1 medium butternut squash – peeled, seeded and cut into ½” cubes (6 cups)

3 med yellow squash (4 if they are small) – seeded and cut into ½” cubes (3 ½ cups)

2 cups coarse chopped celery

2 tbsp butter

1 tsp celery salt

½ cup buttermilk

1 ½ cup whole milk or 1 cup whole milk and ½ cup heavy cream (optional)

Spice mix:

½ cup light brown sugar (packed)

1 tsp chili powder

½ tsp black pepper

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp ground clove

½ tsp garlic powder

pinch allspice

pinch red pepper (optional)

Peel & seed butternut squash

cut off and discard top and bottom stems

cut in half where bulbous part and cylinder meet,

cut skin with knife deep enough to see orange flesh

cut pieces lengthwise in half, use grapefruit spoon to scoop all seeds and pulp

Peel & seed yellow squash

cut off and discard top and bottom stems

cut lengthwise in half, use grapefruit spoon to scoop out seeds

Cut all squash into ½” cubes and set aside in a bowl

Heat a 6 quart pot to medium and add butter until melted

Add celery and celery salt, turn down heat to low, cook 5 min until tender

Add squash and spice mix, turn up heat to medium

Cook until squash mixture is completely soft (even a bit mushy), about 20 minutes, stirring every 5 minutes

Remove from heat, use blender to reduce to creamy consistency (about like baby food), complete in multiple batches if necessary (don’t overfill blender)

Return mixture to pot on low heat

Add buttermilk, milk (or milk and cream) mixture, stir in to finish

Heat through and serve

About the author

Steve Berman

The old Steve cared about money, prestige, and power. Then Christ found me. All at once things changed. But the Holy Spirit produces this kind of fruit in our lives: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. There is no law against these things!

I spent 30 years in business. Now I write and edit. But mostly I love. I have a wife and 2 kids and a dog and we live in a little house in central Georgia.

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