BUTTERNUT BISQUE
A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
Nutrition Facts : Calories 191 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 439mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.
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Guy Izzo
[email protected]A great fall recipe! The bisque was flavorful and easy to make. I served it with a side of bread and it was a perfect meal.
Bahauddin Mondal
[email protected]This is now my new go-to butternut bisque recipe! So flavorful and easy to make. Will definitely be making it again and again.
SHAISTA PERWEEN
[email protected]Loved the taste! I didn't have any heavy cream on hand so I used low fat milk and it was still delicious!
Mame
[email protected]Followed recipe exactly and it turned out amazing! Made it for dinner party last weekend and everyone loved it. So easy to make and full of delicious fall flavours.
Zeeshan Klasra
[email protected]This butternut bisque is smooth, flavorful, and easy to make. I followed the recipe exactly and it turned out perfect. I served it with a sprinkle of fresh parsley and a dollop of whipped cream, and it was a hit with my family and friends. I will def