Butternut Squash Bisque

Butternut Squash Bisque

583
PHONELADY55 0

"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."

Ingredients

1 h {{adjustedServings}} servings 248 cals
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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
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Reviews

583
  1. 769 Ratings

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First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or j...

I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much ea...

OHMIGOSH! If I could give this 10 stars I would! This was absolutely amazing soup! Since peeling this squash is difficult, I followed another reviewer's idea and sliced the squash lengthwise, sc...