Roasted Butternut Squash Bisque Recipe

Name: Roasted Butternut Squash Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (about 3 pounds); 2 Granny Smith apples, peeled and cut into 8 wedges; 2 large onions, peeled and cut into 1-inch pieces; 2 to 2 1/2 cup chicken broth; 1 cup fresh orange juice; 2 teaspoons grated orange rind; 2 teaspoons curry powder; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup whipping cream; 1/2 cup milk

Servings: persons

1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup fresh orange juice
2 teaspoons grated orange rind
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk

1
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
2
Bake at 400u00b0 for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
3
Combine pulp, roasted apples and onions, broth, and next 5 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
4
Process squash mixture, 1 cup at a time, in a food processor until smooth. Return puree to Dutch oven, and chill 8 hours, if desired.
5
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Remove from heat, and top with Marmalade Cream. Serve immediately.

561

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 11 ingredients. The key ingredients include: 1 large butternut squash (about 3 pounds), 2 Granny Smith apples, peeled and cut into 8 wedges, 2 large onions, peeled and cut into 1-inch pieces, 2 to 2 1/2 cup chicken broth, and more.

Yes, Roasted 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.

Roasted Butternut Squash Bisque

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