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Butternut Squash Bisque
Creamy butternut squash bisque. Serve with milk or cream and Parmesan cheese on the side for maximum flexibility.
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
cups
Calories
143
kcal
Author
Marjory Pilley
Ingredients
4
pounds
Butternut Squash
1
cup
Onion
3
Tablespoons
Butter
and/or olive oil
2
garlic cloves
minced
½
teaspoon
Thyme
dried
¼
teaspoon
Cinnamon
⅛
teaspoon
Cayenne Pepper
plus garnish
½
teaspoon
Salt
14.5
ounce
Vegetable Broth
or chicken broth
3
cups
water
1
Tablespoon
Lemon Juice
½
cup
Milk or cream for serving
about 1 Tablespoon per serving
Parmesan cheese for serving
Instructions
Peel and dice the butternut squash.
Dice the onion.
Melt butter/olive oil over medium-high heat.
Add onion, garlic, thyme, cinnamon, cayenne pepper and salt to the pot and sautee until onions are soft and fragrant, about 5 minutes.
Add diced squash, water, broth and lemon juice to the pot.
Bring mixture to a boil, reduce heat and simmer for about 20 minutes or until squash is fork tender.
Puree mixture with an immersion blender or by carefully transferring it in batches to a food processor.
Serve with milk or cream of choice and Parmesan cheese.
Notes
This soup freezes well. Store in plastic bags or plastic containers. Adapted from Martha Stewart
Nutrition
Serving:
3
g
|
Calories:
143
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
364
mg
|
Potassium:
753
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
21675
IU
|
Vitamin C:
44.7
mg
|
Calcium:
121
mg
|
Iron:
1.4
mg