Try this Butternut Bisque recipe, or contribute your own.
Suggest a better descriptionDice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.) Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley. Notes: Butternut squash is the beige one with a figure that resembles Casper, the Friendly Ghost. Recipe by: Bryant House, Vermont Posted to MC-Recipe Digest V1 #984 by Suzy Wert
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 235 | ||
Calories from Fat: 153 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 380.4mg | 13 % | |
Potassium 352.6mg | 9 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.8g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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