Butternut Bisque Recipe

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Butternut Bisque
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  1. In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
  2. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
  3. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 250.06 Kcal (1047 kJ)
Calories from fat 166.56 Kcal
% Daily Value*
Total Fat 18.51g 28%
Cholesterol 20.85mg 7%
Sodium 210.8mg 9%
Potassium 625.11mg 13%
Total Carbs 21.59g 7%
Sugars 4.9g 20%
Dietary Fiber 4.89g 20%
Protein 3.92g 8%
Vitamin C 30.8mg 51%
Vitamin A 1.4mg 45%
Iron 2mg 11%
Calcium 108.3mg 11%
Amount Per 100 g
Calories 117.24 Kcal (491 kJ)
Calories from fat 78.09 Kcal
% Daily Value*
Total Fat 8.68g 28%
Cholesterol 9.77mg 7%
Sodium 98.83mg 9%
Potassium 293.08mg 13%
Total Carbs 10.12g 7%
Sugars 2.3g 20%
Dietary Fiber 2.29g 20%
Protein 1.84g 8%
Vitamin C 14.4mg 51%
Vitamin A 0.6mg 45%
Iron 1mg 11%
Calcium 50.8mg 11%

* 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

  • 5.7
  • 7

Good Points

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

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