Roasted Butternut Squash Bisque

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 5.0 g
  • Cholesterol: 3.7 mg
  • Sodium: 581.0 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Roasted Butternut Squash Bisque calories by ingredient
Report Inappropriate Recipe

Submitted by:


Use fat-free buttermilk to lower the fat. I couldn't find it at my grocery store. Use fat-free buttermilk to lower the fat. I couldn't find it at my grocery store.
Number of Servings: 4


    4 cups peeled butternut squash, cubed
    2 large carrots, peeled and sliced
    2 medium apples, peeled and diced
    1 medium onion, sliced
    1 garlic clove, minced
    1 tbsp extra-virgin olive oil
    3 bay leaves
    1/4 tsp sea salt
    1/4 tsp freshly ground black pepper
    2 1/2 cups organic vegetable broth
    1 1/2 cups low-fat buttermilk


Preheat oven to 375 degrees.

Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.

When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.

Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user TRISH2007.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.