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    You are in: Home / Recipes / Butternut Squash Soup or Bisque (Roasting Method) Recipe
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    Butternut Squash Soup or Bisque (Roasting Method)

    Butternut Squash Soup or Bisque (Roasting Method). Photo by Cookin'Diva

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Cookin'Diva's Note:

    What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
    2. 2
      Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
    3. 3
      Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
    4. 4
      Transfer mixture to saucepan; reheat gently.
    5. 5
      Serve with a dollop of sour cream and croutons.
    6. 6
      TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
    7. 7
      NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.

    Ratings & Reviews:

    • on December 08, 2012

      55

      This is possibly the best butternut squash bisque I've ever had! For two years, I've been trying to duplicate the bisque from a local five star restaurant. This soup is even better! The roasted carmelized squash, onion and apple adds such depth of flavor. Added a clove or two of garlic, some white pepper and topped with fresh sage leaves fried in butter. Delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2014

      55

      Loved this soup. Easy to do the veggies ahead and then puree and reheat when ready. Only used 2 c. broth and loved how thick and nice it was. Served with the cheese toasts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2014

      55

      I have made this a number of times. Love the roasted flavor. I use half cream half skim and this comes out just wonderful. Thanks for a great addition to my soup recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Butternut Squash Soup or Bisque (Roasting Method)

    Serving Size: 1 (292 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 121.9
     
    Calories from Fat 45
    37%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.1 g
    10%
    Cholesterol 8.9 mg
    2%
    Sodium 462.6 mg
    19%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.8 g
    19%
    Protein 4.7 g
    9%

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