Caterer’s Choice: Butternut Squash Bisque


The cooler weather has finally started rolling into the Big Easy and many people are celebrating its arrival. One of those people is Chef Bryan Clark, executive chef at Joel Catering.

To continue our monthly series, and celebrate the change in temperature, Chef Clark has given us a butternut squash bisque recipe that is sure to be a hit at any function, whether you’re staying in for a night at home or making a batch for entire wedding party.

“[Fall in Louisiana] is a time to harvest your own or buy a butternut squash to make a succulent bisque,” says Chef Clark. “It’s perfect as a side dish or a main course with a light salad and a crusty loaf of French bread.”

Chef Clark also suggested that an acorn squash bowl is a tasty addition to the soup, if you happen to have a couple of those handy.



  • 1 medium onion, coarsely chopped
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
  • Coarse salt
  • 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
  • 14 ½ ounces chicken broth (milk/ heavy cream can be substituted for vegetarian purposes)
  • 1 cup heavy whipping cream (do not need if making vegetarian)
  • 1 tablespoon fresh lemon juice
  • Sour cream, for serving
  • Fresh chives


  1. In a large saucepan, heat butter over medium heat. Add onion, garlic, thyme, cinnamon and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  2. Add squash, chicken broth, heavy whipping cream and 3 cups water. Bring to a boil; reduce to a simmer and cook until squash is tender, about 20 minutes.
  3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt to taste. Serve bisque with sour cream,  garnish with crumbled pancetta and black truffle mushrooms (optional).



  • 1 medium acorn squash (about 1 pound)
  • 1 tablespoon unsalted butter, cut into 2 pieces and at room temperature or it can be melted. 
  • Kosher salt
  • Freshly ground black pepper


  1. Heat the oven to 400 F and arrange a rack in the middle. 
  2. Cut the top off the squash (about 1 inch down) and scrape out the seeds. Cut a small slice off the bottom side to stabilize the hollowed acorn squash. 
  3. Using a basting brush or your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Place the acorn squash cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.


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