Butternut Squash and Roasted-Garlic Bisque Recipe

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Butternut Squash and Roasted-Garlic Bisque
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Ingredients:

Directions:

  1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
  2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  4. Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
  5. Sprinkle with remaining 1 tablespoon sage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.64 Kcal (551 kJ)
Calories from fat 38.15 Kcal
% Daily Value*
Total Fat 4.24g 7%
Cholesterol 7.95mg 3%
Sodium 307.36mg 13%
Potassium 636.18mg 14%
Total Carbs 23.17g 8%
Sugars 5.12g 20%
Dietary Fiber 4.36g 17%
Protein 3.17g 6%
Vitamin C 35.5mg 59%
Vitamin A 1.6mg 54%
Iron 1.7mg 9%
Calcium 96.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 4
    PointsPlus

Good Points

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

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