Butternut Squash Bisque Recipe

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Ingredients:

Serving

Directions:

If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	761.1 Kcal (3187 kJ)
Calories from fat	514.22 Kcal
		% Daily Value*
Total Fat	57.14g	88%
Cholesterol	163.01mg	54%
Sodium	34.85mg	1%
Potassium	1048.05mg	22%
Total Carbs	65.89g	22%
Sugars	39.41g	158%
Dietary Fiber	5.86g	23%
Protein	3.87g	8%
Vitamin C	51.2mg	85%
Vitamin A	2.8mg	94%
Iron	2.4mg	13%
Calcium	206.9mg	21%

Amount Per 100 g
Calories	168.86 Kcal (707 kJ)
Calories from fat	114.09 Kcal
		% Daily Value*
Total Fat	12.68g	88%
Cholesterol	36.17mg	54%
Sodium	7.73mg	1%
Potassium	232.52mg	22%
Total Carbs	14.62g	22%
Sugars	8.74g	158%
Dietary Fiber	1.3g	23%
Protein	0.86g	8%
Vitamin C	11.4mg	85%
Vitamin A	0.6mg	94%
Iron	0.5mg	13%
Calcium	45.9mg	21%

* 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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