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Butternut Squash Bisque Photo

Butternut Squash Bisque Recipe

Lauren Keating
Butternut Squash Bisque is the healthy and satisfying soup you want to start your new year off right. You won't be able to resist it!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 184 kcal

Ingredients
  

  • 1/2 cup Heavy Cream
  • 2 tablespoons Pure Maple Syrup
  • 1 medium Butternut Squash
  • 2 shallots Shallot
  • 1 tablespoon Olive Oil
  • 1 cup Apple Cider
  • 2-3 cups Vegetable Broth
  • Salt and Pepper To taste

Instructions
 

  • Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
  • Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix).
  • Transfer the whipped cream to a small dish and refrigerate until ready to serve.
  • Heat the oven to 400°F.
  • Cut the squash in half, length-wise, and discard the seeds.
  • Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
  • Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
  • Roast for 30-40 minutes, or until very tender.
  • Transfer the squash (flesh only) and shallot to the blender.
  • Add the apple cider and 2 cups of vegetable stock.
  • Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
  • Transfer the soup to a pot and heat through.
  • Season to taste with salt and pepper.
  • Serve topped with maple whipped cream.

Nutrition

Calories: 184kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 15mgFiber: 2gSugar: 11g
Keyword Easy, Easy Dinners, Healthy, Healthy Eating, Lunches, Maple, Simmered, Soups, Squash, Vegetables, Vegetarian
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