Butternut Squash Bisque
Print Recipe
Print Recipe |
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
Servings |
8servings |
Servings |
8servings |
Ingredients
- 1 1/3 Tbsp olive or vegetable oil
- 1/2 cup yellow onion diced
- 1/2 cup celery finely sliced
- 1/4 cup carrot shredded
- 2 Tbsp ginger root peeled and minced
- 6 cups low sodium vegetable broth
- 1 1/2 cup sweet potatoes peeled and diced
- 1 1/2 cup butternut squash peeled, seeded, and diced
- 1 tsp pumpkin pie spice
- 1 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp thyme
- pumpkin seeds optional
Servings: servings
Units:
Ingredients
Servings: servings
Units:
|
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot and ginger root. Saute until onion is translucent, 3 to 5 minutes.
- Add remaining ingredients. Bring to boil. Reduce heat. Simmer until squash is tender, 20 to 25 minutes.
- In blender, process soup on medium speed until smooth, 3 to 5 minutes.
- Strain through China cap (look for a 12" fine strainer).
- Garnish with pumpkin seeds (optional).
Recipe Notes
Serving size is 8 oz
Nutrition Facts
Calories | 90kcal |
Total FatSaturated Fat | 3g0g |
Cholesterol | 0mg |
Sodium | 390mg |
Total CarbDietary Fiber | 15g3g |
Protein | 2g |
Recipe Notes Serving size is 8 oz |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.