Butternut Squash Bisque

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.

Butternut Squash Bisque Enlarge Image
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44 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
40 mins
Cook:
35 mins
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Butternut Squash Bisque

Ingredients
1
2 1/2 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
1/4
cup butter
1
1
large carrot, coarsely chopped
1
stalk celery, coarsely chopped
2
cloves garlic, minced
2
large Braeburn or Gala apples, peeled, cored and chopped
1
48 ounce box reduced-sodium chicken broth
1
cup apple cider or apple juice
2
canned chipotle peppers in adobo sauce, coarsely chopped
1/2
cup sour cream
3
ounces smoked Gouda or smoked cheddar cheese, finely shredded
 
Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)

Directions

  1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
  2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.

Nutrition Facts

(Butternut Squash Bisque)
    Per serving:
  • 213 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 30 mg chol.,
  • 655 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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