Roasted Butternut Bisque with Spiced Pumpkin Seeds Recipe

Name: Roasted Butternut Bisque with Spiced Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup raw pumpkin seeds; 1/4 tsp. curry powder; 1 tsp. tamari soy sauce; black pepper to taste; 2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded; 2 Tbs. vegetable oil; 2 cups thinly sliced onion; 1 Tbs. light brown sugar; 4 tsp. minced ginger; 2 cloves garlic, minced; 6 cups vegetable stock; 1 cup apple cider; Salt and black pepper to taste

Servings: persons

⅔ cup raw pumpkin seeds
1/4 tsp. curry powder
1 tsp. tamari soy sauce
black pepper to taste
2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded
2 Tbs. vegetable oil
2 cups thinly sliced onion
1 Tbs. light brown sugar
4 tsp. minced ginger
2 cloves garlic, minced
6 cups vegetable stock
1 cup apple cider
Salt and black pepper to taste

1
To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop.
2
Stir in curry, turn off heat and add tamari.
3
Stir, season and set aside.
4
Preheat oven to 375F.
5
Spray baking sheet with nonstick cooking spray.
6
To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet.
7
Bake about 50 minutes, or until tender.
8
When cool, use paring knife to remove peel.
9
Cut squash into 2-inch pieces.
10
Heat oil in large pot over medium heat.
11
Add onion, brown sugar, ginger and garlic.
12
Cover; cook, stirring often, until onion is tender, 15 minutes.
13
Add squash, stock and cider.
14
Simmer mixture; reduce heat to medium-low.
15
Cook 10 minutes.
16
Puree until smooth.
17
Season, bring to a simmer, then ladle into bowls.
18
Garnish with pumpkin seeds.

1003

kcal

Calories

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 13 ingredients. The key ingredients include: ⅔ cup raw pumpkin seeds, 1/4 tsp. curry powder, 1 tsp. tamari soy sauce, black pepper to taste, and more.

Yes, Roasted Butternut Bisque with Spiced Pumpkin Seeds 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.

Roasted Butternut Bisque with Spiced Pumpkin Seeds

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