Embrace the flavors of your garden in every spoonful of our rosemary butternut bisque. This velvety soup celebrates the essence of autumn with roasted butternut squash and fragrant rosemary straight from your garden. Each bite delivers a harmonious blend of sweet squash and aromatic herbs, offering a taste of the season at its finest. Perfect for a cozy meal or a starter at your table, our bisque brings the pure essence of your garden’s bounty to every bowl.

Rosemary Butternut Bisque

NY Times Magazine
Indulge in the rich warmth of homemade rosemary butternut bisque, crafted from your garden's bounty. Elevate autumn flavors with this velvety soup, a comforting celebration of seasonal homegrown goodness.
Prep Time 39 minutes
Cook Time 30 minutes
Total Time 1 hour 9 minutes
Course Soup
Servings 4 servings


  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 6 cups chicken broth (homemade or low-sodium canned)
  • 1 Tbsp fresh chopped rosemary
  • 2 tsp grated orange zest
  • 1 tsp salt
  • Freshly ground black pepper (to taste)
  • 2 Tbsp heavy cream (optional)


  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium heat.
  • Reduce heat and simmer for 30 minutes.
  • Place the mixture in a food processor and process until smooth. Stir in the salt and pepper.
  • Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.


This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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