Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 medium butternut squach, halved2 tsp. olive oil4 Tbsp. butter2 small onions, diced4 stalks celery, diced6 cups vegetable stock1 tsp. nutmeg1 tsp. ginger1 tsp. sald1 tsp. pepper2 cups heavy cream
1. Cut squash in halves and bake face down on cookie sheet for 30-45 minutes at 350 degrees, until you can stick a fork through easily.
2. Scoop out flesh, lightly mash with fort or potato masher and set aside.
3. In a large stock pot, saute onion and celery in oil and butter. Add stock and bring to a boil.
4. Add squash and spices and simmer for 15 minutes.
5. Puree soup and then add heavy cream.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMALAURAJEAN.
2. Scoop out flesh, lightly mash with fort or potato masher and set aside.
3. In a large stock pot, saute onion and celery in oil and butter. Add stock and bring to a boil.
4. Add squash and spices and simmer for 15 minutes.
5. Puree soup and then add heavy cream.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMALAURAJEAN.
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 13.1 g
- Cholesterol: 43.0 mg
- Sodium: 802.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.7 g
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