Roasted Butternut Squash Bisque
Prep
25m
Cook
50m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Roasted Butternut Squash Bisque
| 1 med butternut squash, peeled, seeded and cut into 1 inch cubes |
| 2 Tbs unsalted butter |
| 1 small onion, chopped |
| 2 cloves garlic, minced |
| 2 cups vegetable stock |
| 2 Tbs light brown sugar |
| 1/2 tsp salt |
| 1/8 tsp curry powder |
| 1/8 tsp cumin |
| 1/8 tsp cinnamon |
| 1/8 tsp nutmeg |
| 1/8 tsp sage |
| 1/8 tsp allspice |
| 1/8 tsp white pepper |
| 1 cup heavy cream |
| Whipped cream or chopped roasted nuts for garnish |
Roasted Butternut Squash Bisque Directions
- Preheat oven to 350°
- Line a baking sheet with a rim with aluminum foil.
- Place the squash cubes on the baking sheet and roast for 35 minutes or until squash is tender.
- Remove squash from oven when done.
- In a large pot, melt the butter over a medium heat.
- Add onions and garlic, sautéing until onions are transparent, but not burned, about 5 minutes
- Add roasted squash cubes and cook for 3 more minutes.
- Stir in the stock, sugar, salt, curry powder, cumin, cinnamon, nutmeg, sage, allspice, and white pepper.
- Simmer for 5 minutes.
- Remove from heat and add the cream.
- Using an immersion blender or a blender, carefully puree the soup until its smooth.
- If using the blender, allow the soup to coop before pureeing
- Taste to make sure the soup meets your taste, adjusting the seasonings if needed.
- Serve immediately, garnished with whipped cream or nuts if desired.
Nutrition facts
Per Serving
| Kcal: | 173 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 474mg |
| Carbs: | 18g |
| Sugar (g): | 7.5g |
| Fat: | 12.1g |
| Saturated fat (g): | 7.7g |
| Cholesterol: | 38mg |
| Proteins: | 1.6g |
