Roasted Butternut Squash Bisque

Roasted Butternut Squash Bisque is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. For $5.1 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 28g of fat, and a total of 573 calories. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up olive oil, bell pepper, garlic veggie broth, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash Bisque with Frangelico, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque.

  • Serves: 6
  • Time: 45 Mins
  • Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 27.0

Ingredients


Table
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Instructions

For garlic broth

Step 1: Add all ingredients to the stock, bring to a boil, reduce heat... cover and simmer for 30 minutes. Strain through cheesecloth. Use immediately for soup or freeze in individual portions. TIP: freezing broth in ice cube trays allows you to use small portions at a time.

Ingredients:

  • ice cubes
  • broth
  • stock
  • soup

Equipment:

  • cheesecloth

For Butternut Squash Soup

Step 1: Cut squash in half lengthwise and scoop out seeds, then quarter if squash is large.

Ingredients:

  • squash
  • seeds

Step 2: Place olive oil coated squash flesh side down on tray for roasting.

Ingredients:

  • olive oil
  • squash

Step 3: Roast on top rack of oven at 425 degrees until tender... roughly 45-50 minutes. Be sure to use a cookie tray with at least a 1/2 inch lip as squash will give off a lot of water.

Ingredients:

  • cookies
  • squash
  • water

Equipment:

  • oven

Step 4: Pour generous amount of olive oil to cover bottom of a stock pot.

Ingredients:

  • olive oil
  • stock

Equipment:

  • pot

Step 5: Heat over low-medium heat.

Step 6: Add chopped onion. Cook until translucent. Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach fern from stems, discarding stems (they can be pithy). Chop bulb, discarding tough outer layer.

Ingredients:

  • fennel bulb
  • fennel
  • onion
  • water

Step 7: Add chopped fennel bulb to onion and continue to saut over low heat, stirring occasionally.

Ingredients:

  • fennel bulb
  • onion

Step 8: Turn heat to medium, add 1 cup white wine to onion and fennel; cook until alcohol burns off, approximately 4 to 5 minutes.

Ingredients:

  • white wine
  • alcohol
  • fennel
  • onion

Step 9: Seed and quarter red bell peppers and coat in olive oil... place on cookie sheet flash side down and roast for 20 minutes or until skins have blistered and started to brown. The trick to removing skins from peppers is remove peppers from oven and immediately place in a bowl and cover with cellophane.

Ingredients:

  • red pepper
  • olive oil
  • peppers
  • cookies

Equipment:

  • baking sheet
  • bowl
  • oven

Step 10: Let sit for at least 15 minutes and then skins should peel off easily!

Step 11: Meanwhile, add vegetable/garlic broth to pot of onions and fennel. Cover and bring to a slow boil. Mince several sage leaves.

Ingredients:

  • sage
  • vegetable
  • fennel
  • garlic
  • onion
  • broth
  • ground meat

Equipment:

  • pot

Step 12: Add to pot. Reduce to simmer.

Equipment:

  • pot

Step 13: When squash is done, scoop flesh from peel and add to pot.

Ingredients:

  • squash

Equipment:

  • pot

Step 14: Add remaining cup of wine.

Ingredients:

  • wine

Step 15: Add cinnamon, cayenne pepper, curry powder and ginger powder.

Ingredients:

  • cayenne pepper
  • ginger powder
  • curry powder
  • cinnamon

Step 16: Remove soup from heat and puree with hand mixer or immersion blender. Once thoroughly mixed, transfer to food processor for a smoother texture. Again, many recipes call for cream at this point to create that silkiness we all want in a bisque-type soup. But with a little extra work - you can eliminate the need for dairy products and get that creamy-smooth texture without the fat. For an even silkier texture... go one more step and work soup through a sieve with a spoon. I, for one, am completely okay with the texture of the soup without that extra step!

Ingredients:

  • bisque
  • cream
  • soup

Equipment:

  • immersion blender
  • food processor
  • hand mixer
  • sieve

Step 17: Garnish your bowl with the leftover fennel fern and enjoy!

Ingredients:

  • fennel

Equipment:

  • bowl


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories573.42 kcal28.67%
Fat27.91 g42.94%
Saturated Fat11.56 g72.22%
Carbohydrates69.57 g23.19%
Net Carbohydrates58.35 g21.22%
Sugar22.03 g24.48%
Cholesterol40.49 mg13.5%
Sodium2360.87 mg102.65%
Alcohol8.24 g100.0%
Alcohol %0.86 %100.0%
Protein6.32 g12.65%
Vitamin A42590.5 IU851.81%
Copper6.46 mg323.05%
Vitamin C126.36 mg153.16%
Manganese1.53 mg76.53%
Vitamin E8.49 mg56.57%
Potassium1794.47 mg51.27%
Vitamin K53.17 µg50.64%
Vitamin B60.97 mg48.73%
Fiber11.22 g44.89%
Magnesium166.3 mg41.57%
Folate154.88 µg38.72%
Vitamin B10.47 mg31.36%
Calcium279.59 mg27.96%
Vitamin B35.43 mg27.15%
Iron4.61 mg25.61%
Phosphorus214.03 mg21.4%
Vitamin B51.89 mg18.86%
Vitamin B20.17 mg9.99%
Zinc1.16 mg7.72%
Selenium4.26 µg6.08%