Roasted Butternut Squash Bisque with Frangelico

Roasted Butternut Squash Bisque with Frangelico takes about 45 minutes from beginning to end. For $5.4 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 405 calories, 4g of protein, and 18g of fat each. 1 person were impressed by this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up nutmeg, cream, frangelico liqueur, and a few other things to make it today. It works well as a hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so outstanding. Roasted Butternut Squash Bisque, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque are very similar to this recipe.

  • Serves: 4
  • Time: 45 Mins
  • Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 6.0

Ingredients


Table
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Instructions

Step 1: Preheat oven to 325 degrees.

Equipment:

  • oven

Step 2: Wash squash well. Split down the middle lengthwise. Scoop out the seeds and pulp, transfer to a bowl and set them aside.

Ingredients:

  • squash
  • seeds

Equipment:

  • bowl

Step 3: In each squash cavity, place half of the raisins and half of the butter. Turn the squash cavity side down in a large baking dish (This is what the recipe said and a real trick at that, but it can be done. Just dont worry if half your raisins spill out, it will be ok).

Ingredients:

  • raisins
  • butter
  • squash

Equipment:

  • baking pan

Step 4: Pour 1 cup of the chicken broth over the squash. Cover and place in the preheated oven.

Ingredients:

  • chicken broth
  • squash

Equipment:

  • oven

Step 5: Bake for approximately 45 minutes or until it is fork tender.

Equipment:

  • oven

Step 6: Remove the squash from the oven and cool. Scoop out the pulp from the squash shells and transfer to a large saucepan.

Ingredients:

  • pasta shells
  • squash

Equipment:

  • sauce pan
  • oven

Step 7: Place the squash shells, raisins and the liquid from the baking dish in a large pot with the remaining chicken stock; simmer covered over low heat for approximately 20 30 minutes.

Ingredients:

  • chicken stock
  • raisins
  • pasta shells
  • squash

Equipment:

  • baking pan
  • pot

Step 8: Strain squash shell broth into the saucepan with the pulp; puree with an emersion blender or in the bowl of a countertop blender. Return to the saucepan and add the cream and Frangelico.

Ingredients:

  • frangelico
  • squash
  • broth
  • cream

Equipment:

  • sauce pan
  • blender
  • bowl

Step 9: Place back over medium heat and reheat to piping hot.

Step 10: Add the nutmeg and salt and pepper to taste.

Ingredients:

  • salt and pepper
  • nutmeg

Step 11: Garnish with a drizzling of cream, crme fraiche or sour cream. If using cream, beat just a bit to thicken so it floats on the top instead of sinking. The taste is the same, it is just prettier.

Ingredients:

  • sour cream
  • cream

Step 12: Makes approximately 6 cups which easily serves 4


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories404.83 kcal20.24%
Fat17.56 g27.02%
Saturated Fat10.77 g67.34%
Carbohydrates47.05 g15.68%
Net Carbohydrates42.65 g15.51%
Sugar26.04 g28.93%
Cholesterol51.61 mg17.2%
Sodium1169.02 mg50.83%
Alcohol11.93 g100.0%
Alcohol %3.04 %100.0%
Protein4.44 g8.89%
Vitamin A20504.73 IU410.09%
Vitamin C39.95 mg48.43%
Manganese0.54 mg27.05%
Potassium832.61 mg23.79%
Vitamin E3.27 mg21.82%
Magnesium73.13 mg18.28%
Fiber4.4 g17.61%
Vitamin B60.34 mg17.16%
Vitamin B10.24 mg16.17%
Vitamin B32.95 mg14.77%
Vitamin B20.24 mg13.98%
Folate52.28 µg13.07%
Calcium121.11 mg12.11%
Copper0.23 mg11.45%
Phosphorus101.04 mg10.1%
Iron1.77 mg9.85%
Vitamin B50.85 mg8.45%
Vitamin K4.04 µg3.85%
Selenium2.57 µg3.68%
Zinc0.55 mg3.65%
Vitamin D0.24 µg1.59%
Vitamin B120.09 µg1.58%