Butternut Bisque Recipe

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Butternut Bisque
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  1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
  2. Add the squash, broth and ginger; bring to a boil.
  3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
  4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
  5. Add cream, salt and pepper; mix well.
  6. Heat through but do not boil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 145.47 Kcal (609 kJ)
Calories from fat 68.18 Kcal
% Daily Value*
Total Fat 7.58g 12%
Cholesterol 20.85mg 7%
Sodium 210.67mg 9%
Potassium 562.85mg 12%
Total Carbs 19.63g 7%
Sugars 4.25g 17%
Dietary Fiber 3.6g 14%
Protein 2.46g 5%
Vitamin C 28.5mg 48%
Vitamin A 1.4mg 45%
Iron 1.6mg 9%
Calcium 99mg 10%
Amount Per 100 g
Calories 73.8 Kcal (309 kJ)
Calories from fat 34.59 Kcal
% Daily Value*
Total Fat 3.84g 12%
Cholesterol 10.58mg 7%
Sodium 106.88mg 9%
Potassium 285.55mg 12%
Total Carbs 9.96g 7%
Sugars 2.15g 17%
Dietary Fiber 1.83g 14%
Protein 1.25g 5%
Vitamin C 14.5mg 48%
Vitamin A 0.7mg 45%
Iron 0.8mg 9%
Calcium 50.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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