Delicata Squash Bisque
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Delicata Squash Bisque calories by ingredient
Introduction
This recipe is a modified version of the Delicata Squash Bisque recipe I found on VeganYumYum. I cut the recipe in half because I am only cooking for 2. I replaced the roasting oil with PAM and used half of the amount of cashews to cut down on those extra calories but still get the flavor. This recipe is a modified version of the Delicata Squash Bisque recipe I found on VeganYumYum. I cut the recipe in half because I am only cooking for 2. I replaced the roasting oil with PAM and used half of the amount of cashews to cut down on those extra calories but still get the flavor.Number of Servings: 2
Ingredients
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1.5 lbs Delicata squash (1.5 cups mashed after roasting)
2 cups vegetable broth
1/2 tsp Thyme
Cashew Cream
1/4 cup cashews
1/2 cup vegetable broth (divided)
Salt and Pepper to taste
Directions
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.
Member Ratings For This Recipe
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SANDIE911
