Butternut Bisque Recipe

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Butternut Bisque
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Ingredients
7
Count
Nutrition
190
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. ***BASE***.
  2. Heat up oil in a stock pot.
  3. While waiting for the oil to heat, mince the onion and bunch of rosemary.
  4. Once oil is heated put rosemary and onion in the stock pot.
  5. Turn heat to low.
  6. Take chicken broth and put in a separate pot. Put on low (even if using bullion to make broth).
  7. ***SQUASH***.
  8. Preheat oven to 375 degrees.
  9. Peel squash and chop off long end.
  10. Take long end and cut in half, then the halves in thirds to make even for baking.
  11. Cut bottom of squash in half in order to scoop out seeds.
  12. Scoop out seed and make sure to scoop all strings out.
  13. Cut bottom squash halves into thirds as done with longer squash parts.
  14. Place squash in baking dish (may need 2 dishes).
  15. Brush all squash with olive oil (or if you do not have a brush just drizzle and mix).
  16. Place the sprigs of rosemary in with the squash.
  17. Put squash into the oven and leave for approximately 70 - 90 minute Be sure to check squash at 60 minute and stick a fork in the larger pieces. If the fork goes through, it is done. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less.
  18. When squash is done remove the rosemary sprigs and put aside.
  19. ***BISQUE***.
  20. Once squash is done, place it in the stock pot along with the base.
  21. Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Let simmer for about 30 minute.
  22. Take a soup ladle and place the contents of the stock pot in your blender. Setting the blended parts into a separate container to cool. Be sure to blend well.
  23. **At this point taste to see if more rosemary is desired. If so, place the rosemary straight into the blender with the soup.**.
  24. **Also, this is when you should add more chicken broth to achieve your desired thickness. In order to not make it too thin, only add broth with sections of the bisque at a time, otherwise it could really turn out too thin.**.
  25. Once you are sure that all of the soup/bisque is well blended you can either place it back into the stock pot to heat for serving, or leave it in the containers enough to cool and then place in the fridge. Note: this taste really good the next day as well as at the time it is finished!
  26. Heat, serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.7 Kcal (794 kJ)
Calories from fat 77.04 Kcal
% Daily Value*
Total Fat 8.56g 13%
Sodium 673.6mg 28%
Potassium 957.49mg 20%
Total Carbs 27.9g 9%
Sugars 4.76g 19%
Dietary Fiber 4.77g 19%
Protein 2.35g 5%
Vitamin C 60.9mg 102%
Vitamin A 2.3mg 76%
Iron 2.3mg 13%
Calcium 123.9mg 12%
Amount Per 100 g
Calories 44.83 Kcal (188 kJ)
Calories from fat 18.21 Kcal
% Daily Value*
Total Fat 2.02g 13%
Sodium 159.2mg 28%
Potassium 226.29mg 20%
Total Carbs 6.59g 9%
Sugars 1.12g 19%
Dietary Fiber 1.13g 19%
Protein 0.56g 5%
Vitamin C 14.4mg 102%
Vitamin A 0.5mg 76%
Iron 0.6mg 13%
Calcium 29.3mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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