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Angled view of tomato squash bisque in a white bowl.
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5 from 2 votes

Tomato Squash Bisque

A creamy tomato bisque made with butternut or delicata squash for added flavor.


Italian style Stewed Tomatoes

  • 5 to 6 large ripe tomatoes (peeled and chopped)
  • 1/4 cup chopped onions
  • 1 garlic clove (minced)
  • 1 Tbs dried parsley
  • 3/4 Tbs dried basil
  • 1/2 Tbs oregano
  • 1/2 Tbs Italian spices
  • Salt and pepper to taste

Roasted Squash

  • 1 medium butternut or delicata squash

Tomato Squash Bisque

  • 1 1/2 cups cooked butternut or delicata squash
  • 1 TBS butter
  • 1/4 cup onion (finely diced)
  • 2 cloves garlic (minced)
  • 14 oz Italian style stewed tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp salt (optional - to taste)
  • 1 tsp dried basil (optional - to taste)

Garnishes (optional)

  • grated or sliced Parmesan cheese
  • croutons
  • crackers


Italian Style Stewed Tomatoes

  • Add all your ingredients in a small crock pot
  • Stir
  • Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
  • Tomatoes will be ready to use in the soup at this point


  • Preheat oven to 350 degrees
  • Cut your squash in half and scoop out seeds
  • Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
  • Bake in oven for 1 1/2 hours or until fork tender
  • Remove from oven and carefully remove skin with a fork
  • Let cool before using in bisque

Tomato Squash Bisque

  • Put 1 1/2 cups cooked squash into a blender, pulse to smooth
  • Melt butter in a medium saucepan
  • Saute onion and garlic with butter until tender and translucent
  • Add onion and garlic in with squash in blender and pulse until smooth
  • Add 14 oz stewed tomatoes into blender and pulse until smooth
  • Return everything into the saucepan
  • Stir in cream, chicken broth, and herbs into saucepan
  • Stir until warm but do not bring to a boil or your cream might curdle
  • Serve with garnishes