Butternut Squash Bisque Recipe

Name: Butternut Squash Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs butternut squash (½ cups peeled and diced); 1 (15 ounce) can cannellini beans; 2 (15 ounce) cans reduced-sodium chicken broth; 2 onions, chopped; 3 garlic cloves, chopped; 2 tablespoons butter; 2 tablespoons olive oil; ¾ teaspoon salt; ¾ teaspoon turmeric; ¾ teaspoon nutmeg; ¾ teaspoon pepper; 2 cups skim milk

Servings: persons

4 lbs butternut squash (½ cups peeled and diced)
1 (15 ounce) can cannellini beans
2 (15 ounce) cans reduced-sodium chicken broth
2 onions, chopped
3 garlic cloves, chopped
2 tablespoons butter
2 tablespoons olive oil
¾ teaspoon salt
¾ teaspoon turmeric
¾ teaspoon nutmeg
¾ teaspoon pepper
2 cups skim milk

1
In a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes).
2
In saute pan, melt butter, add olive oil, onion and garlic, cooking until soft.
3
Add onion mixture to squash.
4
Drain and rinse beans, and add to squash.
5
Puree squash/bean/onion mixture in blender, taking care (hot) OR puree in the pot with a hand blender.
6
Add spices, and milk, heating through.
7
Serve with warm whole grain artisan bread.

3661

kcal

Calories

383

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lbs butternut squash (½ cups peeled and diced), 1 (15 ounce) can cannellini beans, 2 (15 ounce) cans reduced-sodium chicken broth, 2 onions, chopped, and more.

Yes, Butternut Squash Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Bisque

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