Harvest Butternut and Tomato Bisque
Preparation Time

Under 30 Minutes

Total Time

More than 1 Hour

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Harvest Butternut and Tomato Bisque

Take a moment to savor the delicious blend of flavors in this warm and soothing autumn soup.


2 tablespoons butter

1 onion, diced

1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes (about 4 cups)

2 cups water

1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium

2 teaspoons Herb-Ox® Chicken Instant Powder

1 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon dried basil leaves

Sour cream


1. In large saucepan, melt butter over medium-high heat. Add onion; cook, stirring frequently, 2 to 3 minutes or until onion is slightly softened.
2. Add squash, water, salsa and bouillon to saucepan; cover. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 20 to 25 minutes or until squash is fork-tender. Cool 15 minutes.
3. In blender container or food processor bowl, puree squash mixture, in small batches if needed, until smooth. Return pureed squash to saucepan.
4. Stir half-and-half, salt, white pepper and basil into saucepan. Cook, stirring constantly, 4 to 6 minutes or until hot and flavors are blended.
5. Ladle soup into warm bowls to serve. Place small dollops of sour cream in circular-fashion on top of soup, if desired. Gently run wooden pick through sour cream to create swirled effect.