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    You are in: Home / Recipes / Butternut Squash Bisque Recipe
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    Butternut Squash Bisque

    Average Rating:

    2 Total Reviews

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    • on January 09, 2009

      Love butternut squash and the nutmeg and cinnamon blended well to make this a very tasty soup. I like my soups thick and this one had a nice consistency but then I had added two leeks that needed to be used and - in view of what wicked cook had found - I used slightly less stock. I added 4 cups and 1/2 cup white wine. I reduced the sugar to 2 teaspoons. We enjoyed this with a generous dollop of creamy Greek yoghurt, one of my standard substitutions for cream. Thank you for sharing, keen5. Made for I recommend...

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    • on November 26, 2008

      I found this a bit runny and not thick like many other squash soups I have seen.BUT I did not makethe full recipe so might of been short on the squash. Next time i think i will drain (saving the cooking liquid) mash the squash and add the amount of liquid needed to keep it thick. I did a taste test before adding the sugar and it was AWESOME ( and I hate squash but am trying foods I don't like LOL) then I added less then half the sugar and found it to sweet. So next time and there will be a next time will add maybe a tablespoon at a time. I like how it doesn't use cream so that keeps it calorie friendly LOL Will definitly make again just with some tweaking to suit us. Made for My 3 Chefs Nov 2008

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    Nutritional Facts for Butternut Squash Bisque

    Serving Size: 1 (444 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 251.2
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.8 g
    Cholesterol 7.2 mg
    Sodium 359.0 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 3.6 g
    Sugars 28.9 g
    Protein 7.8 g


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