Roasted Butternut Bisque with Spiced Pumpkin Seeds
Butternut squash is rich in vitamin A and provides a good source of fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Butternut Bisque with Spiced Pumpkin Seeds
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds.
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Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet.
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Roast in the oven for 45 minutes, or until the squash is tender and easily pierced with a fork.
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While the squash is roasting, heat a large pot over medium heat.
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Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
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Scoop the roasted squash flesh into the pot and add the vegetable stock, salt, and black pepper.
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Bring the mixture to a simmer and cook for 10 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in the heavy cream and continue to cook for another 5 minutes.
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In a small bowl, combine the pumpkin seeds, cayenne pepper, paprika, and cumin.
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Heat a small skillet over medium heat and toast the spiced pumpkin seeds until fragrant, about 3 minutes.
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Remove the soup from heat and let it rest for 10 minutes.
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Serve the bisque topped with the spiced pumpkin seeds. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
