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."
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Ingredients

1 h servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

583
  1. 770 Ratings

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Most helpful positive review

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...

Most helpful critical review

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...

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...

Why turn on the oven when a microwave will do it in 1/3 the time? I cook butternut squash (and others) by cutting them in half, scooping out the seeds, laying the halves on a flat platter, cove...

You may want to roast the squash first (used 1 medium butternut squash) by slicing into quarters and baking at 350 degrees for about and hour (without adding water to pan--keeps flavor better). ...

Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie b...

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...

I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minute...

This was very tasty! I added half of a golden delicious apple and used fat free half and half instead of heavy cream. I used an immersion blender to puree the soup and that saved me from havi...