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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 9.3 g
  • Cholesterol: 19.4 mg
  • Sodium: 840.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Butternut Squash Bisque calories by ingredient
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Butternut Squash Bisque

Submitted by: MTKRITTER

Introduction

The original recipe calls for whipping cream instead of half and half, but I liked it with half and half and it's not so many calories. I did not use the roux, I added more squash instead. I seasoned it more with pepper and nutmeg. I guessed on the servings, it makes a lot. The original recipe calls for whipping cream instead of half and half, but I liked it with half and half and it's not so many calories. I did not use the roux, I added more squash instead. I seasoned it more with pepper and nutmeg. I guessed on the servings, it makes a lot.
Number of Servings: 12

Ingredients

    11 C Butternut Squash
    2 C Onion
    2 Garlic cloves
    2 T Vegetable Oil
    1/4 teas White Pepper
    Pinch Ground Nutmeg
    6 C Chicken Broth (lower sodium)
    2 C Half and Half Cream
    2 C 2% Milk
    Roux
    Salt and Pepper to taste

Directions

Pre-heat oven to 400 degrees. Cut betternut squash in half and remove seeds. Place squash skin side down on a greased cookie sheet pan. Sprinkle with salt and pepper then roast in the oven for 30-40 minutes. Cool squash at room temperature. Once the squash is cool to the tough, peel the skin off.

In a medium sauce pan, heat vegetable oil and then sautee onions and garlic until tender and translucent. Add the squash pulp, chicken broth, pepper and nutmeg.

Bring to a simmer then use an immersion blender to puree the mixture to a smooth liquid. Add the half and half and milk, return to a simmer. Slowly thicken with roux (add only as needed), stirring to incorporate completely. When desired thinkness has been reached adjust the flavor with salt and pepper.

For garnish use roasted pumpkin seeds, walnuts, pecans or sour cream.

Makes: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MTKRITTER.






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