Carrot, Sweet potato and butternut squash bisque

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 4.3 g
  • Cholesterol: 12.3 mg
  • Sodium: 247.4 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.6 g

View full nutritional breakdown of Carrot, Sweet potato and butternut squash bisque calories by ingredient



Number of Servings: 6

Ingredients

    3 tablespoons olive oil
    1 carrots, cut into 1-inch pieces
    1/2 sweet onion, chopped
    1 (3-lb.) butternut squash, peeled and cut into 1-inch pieces
    1 sweet potato, peeled and chopped
    3 cups chicken broth
    1/2 cup half and half cream
    3/4 teaspoon kosher salt
    1/2 teaspoon ground white pepper
    1 teaspoon ground cumin, 1/3 palmful
    1 teaspoon paprika, 1/3 palmful
    Dash of cinnamon
    Dash of nutmeg


    Garnish: smoked paprika, olive oil

Directions

Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until lightly browned. Add squash,potatoes, and the remaining ingredients except the half and half broth,and bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and then Cool slightly (about 10 minutes).
2. Process mixture with a handheld blender until smooth. Serve warm.

Serving Size: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SOUTHERNGYRL82.