Butternut Squash Bisque
Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to your diet.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Butternut Squash Bisque
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle olive oil over the cut sides and season with salt and pepper. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and let cook for about 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
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Serve the butternut squash bisque hot, garnished with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
