Roasted Butternut Squash Bisque

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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
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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.


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