Delicata Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1.5 lbs Delicata squash (1.5 cups mashed after roasting)2 cups vegetable broth1/2 tsp ThymeCashew Cream1/4 cup cashews1/2 cup vegetable broth (divided)Salt and Pepper to taste
Peel Delicata squash and chop off the ends
Half the squash and scrape out the seeds
Spray Baking Sheet with non-stick cooking spray
Place squash on a baking sheet cut side down and spray with cooking spray
Bake for 30-40 min until tender and beginning to brown
Flip squash before the baking is finished to prevent burning
While squash is roasting, add cashews to the blender and 1/4 cup of vegetable broth
Pulse to incorporated eventually turning the blender all the way on while slowly adding the other 1/4 cup of broth
Let the blender run until the the cream is completely smooth
Remove squash from the oven and transfer it to a large soup pot
Break up the squash into chunks with a spoon and add 2 cups of veggie broth, thyme and black pepper.
Bring to a boil, turn down heat and let simmer for 20 minutes, covered.
Blend the soup until smooth and return to the pot. Add all but 1/8 of the cashew cream. Season bisque with salt and pepper to taste.
Ladle the soup into bowls and garnish with the remaing cashew cream.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user DUCHESSVR.
Half the squash and scrape out the seeds
Spray Baking Sheet with non-stick cooking spray
Place squash on a baking sheet cut side down and spray with cooking spray
Bake for 30-40 min until tender and beginning to brown
Flip squash before the baking is finished to prevent burning
While squash is roasting, add cashews to the blender and 1/4 cup of vegetable broth
Pulse to incorporated eventually turning the blender all the way on while slowly adding the other 1/4 cup of broth
Let the blender run until the the cream is completely smooth
Remove squash from the oven and transfer it to a large soup pot
Break up the squash into chunks with a spoon and add 2 cups of veggie broth, thyme and black pepper.
Bring to a boil, turn down heat and let simmer for 20 minutes, covered.
Blend the soup until smooth and return to the pot. Add all but 1/8 of the cashew cream. Season bisque with salt and pepper to taste.
Ladle the soup into bowls and garnish with the remaing cashew cream.
Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user DUCHESSVR.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,985.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 5.9 g
- Protein: 2.8 g