Butternut Squash Bisque

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Serving: 8
Prep Time: 1.5-2 hours
Cooking Time: 15 min

A lusciously delicious soup that will warm the soul!

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1. Place squash cut side up on 15x10x1-inch baking pan. Cut 1/4-inch off tops of onion and garlic bulbs (the end that comes to a closed point) and place cut side up in baking pan. Brush with oil and sprinkle with thyme. Cover tightly and bake at 350 degrees for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
2. Remove peel from squash and onions; remove soft garlic from skins. Place in a large bowl, using an immersion blender, puree vegetables together. Pour into large Dutch oven and add broth and cream. Heat over low heat until warmed through.


Nutrition Facts

Calories: 110
Fat: 8 g
Cholesterol: 5 mg
Sodium: 390 mg
Carbohydrates: 9 g
Fiber: 2 g
Protein: 2 g