Butternut Squash Bisque Recipe

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Butternut Squash Bisque
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  1. In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
  2. In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
  4. Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.71 Kcal (790 kJ)
Calories from fat 111.93 Kcal
% Daily Value*
Total Fat 12.44g 19%
Cholesterol 29.38mg 10%
Sodium 584.04mg 24%
Potassium 236.15mg 5%
Total Carbs 17.4g 6%
Sugars 14.52g 58%
Dietary Fiber 0.56g 2%
Protein 0.86g 2%
Vitamin C 24.1mg 40%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 40.1mg 4%
Amount Per 100 g
Calories 79.96 Kcal (335 kJ)
Calories from fat 47.43 Kcal
% Daily Value*
Total Fat 5.27g 19%
Cholesterol 12.45mg 10%
Sodium 247.48mg 24%
Potassium 100.07mg 5%
Total Carbs 7.37g 6%
Sugars 6.15g 58%
Dietary Fiber 0.24g 2%
Protein 0.37g 2%
Vitamin C 10.2mg 40%
Iron 0.2mg 2%
Calcium 17mg 4%

* 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

  • 4.7
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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