Butternut Squash and Apple Bisque

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 6.7 g
  • Cholesterol: 15.5 mg
  • Sodium: 975.3 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Butternut Squash and Apple Bisque calories by ingredient


Introduction

The only difficult part is cubing the squash. A good, sharp knife is key. I left out the 1/2 C whipping cream and creme fraiche garnish to reduce fat and calories. I used plain apple cider.
optional: vegetable broth instead of chicken broth The only difficult part is cubing the squash. A good, sharp knife is key. I left out the 1/2 C whipping cream and creme fraiche garnish to reduce fat and calories. I used plain apple cider.
optional: vegetable broth instead of chicken broth
Number of Servings: 6

Ingredients

    butter
    butternut squash
    Granny Smith apple
    onion
    carrots
    celery
    allspiace
    vegetable or chicken broth
    apple cider

Directions

1. Melt butter in a large pot over medium-high heat. Add all vegetables. Saute until veggies soften about 10 min. Mix in apple and allspice. Add 3 1/2 C broth (vegetable or chicken) and the cider; bring to a boil. Reduce heat to medium low. Cover; simmer until vegetables are tender, about 30 min.
2. Puree soup in batches in a blender; return to pot. (can be made one day ahead; cover and refrigerate.) Add whipping cream at this point if you want cream. (I left it out). Thin with additional broth if necessary. Season with salt and pepper to taste (or hot sauce if you like.) Ladle into bowls, and garnish with creme fraiche, apple slices and chopped parsley if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user TERRIHOL.