Butternut Squash Bisque
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 216.5
- Total Fat: 15.3 g
- Cholesterol: 18.6 mg
- Sodium: 572.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.3 g
- Protein: 1.6 g
View full nutritional breakdown of Butternut Squash Bisque calories by ingredient
Introduction
A delcious soup for fall! Had this at a fancy restaurant and was able to track down the recipe. I doubled this recipe for thanksgiving, you may want an extra half cup of squash when doubling. Enjoy! :D A delcious soup for fall! Had this at a fancy restaurant and was able to track down the recipe. I doubled this recipe for thanksgiving, you may want an extra half cup of squash when doubling. Enjoy! :DNumber of Servings: 8
Ingredients
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2 oz good olive oil
2 oz unsalted butter
1 cup diced Spanish onion
ΒΌ sliced Jalapeno pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
4 cups diced butternut squash
1 cup white wine
4 cups vegetable stock
Nutmeg to taste
Cinnamon to taste
Salt to taste
Thyme if it pleases you
Directions
In a stock pot melt the butter with the olive oil.
Add the onion and cook on low until the onions begin to turn clear.
Add garlic, jalepeno and ginger and cook for 1 minute.
Add the wine, squash and vegetable broth.
Boil then reduce to a simmer. Cook until the squash is tender. I added Thyme stems and removed them when I removed it from stove.
Once tender, remove from stove and add cinnamon and nutmeg to taste.
Puree the soup with a hand blender. If you want to add the calories for a special occasion, take a tsp of 35% cream. When the soup is in the bowl, place the spoon just below the surface so the cream is on top then you can swirl it with the spoon to look pretty .
Number of Servings: 8
Recipe submitted by SparkPeople user PINTO139.
Add the onion and cook on low until the onions begin to turn clear.
Add garlic, jalepeno and ginger and cook for 1 minute.
Add the wine, squash and vegetable broth.
Boil then reduce to a simmer. Cook until the squash is tender. I added Thyme stems and removed them when I removed it from stove.
Once tender, remove from stove and add cinnamon and nutmeg to taste.
Puree the soup with a hand blender. If you want to add the calories for a special occasion, take a tsp of 35% cream. When the soup is in the bowl, place the spoon just below the surface so the cream is on top then you can swirl it with the spoon to look pretty .
Number of Servings: 8
Recipe submitted by SparkPeople user PINTO139.
Member Ratings For This Recipe
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