I think the key to making soup feel filling is texture. We want it to be thick, rich, and a little creamy. Crunchy toppers like a grilled cheese crouton, sourdough bits, or toasted nuts can add some interest. A creamy element, like a shaving of parm or a dollop of crème fraiche can also help it feel more elevated.

Okay, yes, you might be worn out from eating squash, but the butternut here serves more as a textural add than it does a main flavor component. In a traditional bisque, there is a lot of milk and cream to give it that luscious texture. We rely on the flesh of the squash here, and a bit of crème fraiche to keep that down a bit. That said, if dairy is an issue, some plain, non-dairy and unsweetened coffee creamer will work here in place of the crème fraiche.