Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
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Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
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| Servings |
| 8servings |
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Ingredients
- 1 1/3Tbsp olive or vegetable oil
- 1/2cup yellow oniondiced
- 1/2cup celeryfinely sliced
- 1/4cup carrotshredded
- 2Tbsp ginger rootpeeled and minced
- 6cups low sodium vegetable broth
- 1 1/2cup sweet potatoespeeled and diced
- 1 1/2cup butternut squashpeeled, seeded, and diced
- 1tsp pumpkin pie spice
- 1 1/2tsp kosher salt
- 1/4tsp ground black pepper
- 1/8tsp ground nutmeg
- 1/8tsp thyme
- pumpkin seedsoptional
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