Butternut Squash Bisque
Start the fall season on the right foot with this rich and creamy Butternut Squash Bisque! Easy to make in one pot with warm spices and seasonal produce, the fall flavors make this ultra-creamy bisque completely irresistible.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 yellow onion diced
- 1 large carrot chopped
- 2 celery stalks chopped
- 3 garlic cloves chopped
- 4 cups cubed butternut squash
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 sweet apple, fuji, gala, or honeycrisp (peeled, cored, and cut into bite-sized pieces)
- 3 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- In a large stockpot or dutch oven, melt butter over medium-high heat. Then add onion, celery, and carrot and sauté for 5 minutes.
- Then add the garlic and butternut squash. Continue sautéing for another 10 minutes until the squash is tender. Add salt, ginger, and nutmeg and sauté for 30 seconds.
- Add the apple and broth and stir to combine. Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until the apple is soft and can be pierced with a fork.
- Remove from the heat and blend soup with an immersion blender until smooth. Or, carefully ladle the soup into a high-power blender and blend until smooth.
- Stir in the heavy cream, and season with salt and pepper to taste. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 1359mg | Potassium: 683mg | Fiber: 5g | Sugar: 12g | Vitamin A: 18452IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 1mg
