Butternut Squash Bisque Recipe

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Ingredients

Count

Nutrition

1837

Calories

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Ingredients:

Serving

Directions:

: In a heavy–bottom sauce pot, sauté onions, celery, garlic and shallots until translucent. Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Deglaze with sherry and reduce wine by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1837.11 Kcal (7692 kJ)
Calories from fat	1175.88 Kcal
		% Daily Value*
Total Fat	130.65g	201%
Cholesterol	479.68mg	160%
Sodium	7784.49mg	324%
Potassium	2584.34mg	55%
Total Carbs	97.93g	33%
Sugars	26.43g	106%
Dietary Fiber	11.96g	48%
Protein	27.98g	56%
Vitamin C	100.5mg	168%
Vitamin A	4.2mg	140%
Iron	5.4mg	30%
Calcium	488.2mg	49%

Amount Per 100 g
Calories	121.44 Kcal (508 kJ)
Calories from fat	77.73 Kcal
		% Daily Value*
Total Fat	8.64g	201%
Cholesterol	31.71mg	160%
Sodium	514.57mg	324%
Potassium	170.83mg	55%
Total Carbs	6.47g	33%
Sugars	1.75g	106%
Dietary Fiber	0.79g	48%
Protein	1.85g	56%
Vitamin C	6.6mg	168%
Vitamin A	0.3mg	140%
Iron	0.4mg	30%
Calcium	32.3mg	49%

* 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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