Butternut Squash Bisque

Name: Butternut Squash Bisque Recipe
Yield: 10
Ingredients: 3 tbsp. olive oil; 1 clove garlic finely chopped; 1 tbsp. ginger finely chopped; 1/2 c. leek or onion diced; 1/2 c. celery diced; 1/2 c. carrot diced; 1 large butternut squash (about 3 pounds peeled and diced); 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 4 c. chicken or vegetable broth; 1 tsp. honey; 1/4 tsp. cinnamon; 1/8 tsp. nutmeg; 1 c. pumpkin seeds

Number of Servings: 10

Ingredients

3 tbsp. olive oil1 clove garlic, finely chopped1 tbsp. ginger, finely chopped1/2 c. leek or onion, diced1/2 c. celery, diced1/2 c. carrot, diced1 large butternut squash (about 3 pounds, peeled and diced)1/2 tsp. kosher salt1/2 tsp. black pepper4 c. chicken or vegetable broth1 tsp. honey1/4 tsp. cinnamon1/8 tsp. nutmeg1 c. pumpkin seeds

Directions

Heat olive oil in soup pot over medium high heat. Add garlic, ginger, leek or onion, celery and carrot. Cook for about 10 minutes or until softened. Add squash, salt and pepper and cook for 10 minutes. Stir in chicken broth, bring to a boil and reduce to simmer. Cook for 10 minutes or until all vegetable are tender.

Puree soup with an immersion blender and then stir in honey, cinnamon and nutmeg. Serve with pumpkin seeds as garnish.

10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MIGHTYFINEWINE.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving