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Butternut Squash BisqueButternut Squash Bisque
Butternut Squash Bisque
Butternut Squash Bisque
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Recipe - The Fresh Grocer - Corporate
ButternutSquashBisque.jpg
Butternut Squash Bisque
Prep Time15 Minutes
Servings8
Cook Time75 Minutes
Calories150
Ingredients
2 medium butternut squash, halved and seeded (about 4 pounds)
1 Tbs olive oil
1 garlic clove, minced
1/4 cup chopped shallots
1 cup dry white wine
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 bay leaf
4 cups less-sodium chicken broth
1 cup whole milk
1 Tbs honey
1 tsp kosher salt
1 tsp red wine vinegar
1/8 tsp white pepper
1 pinch cayenne pepper
Chopped fresh thyme leaves for garnish (optional)
Nonstick cooking spray
Directions

1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.

 

2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.

 

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.

 

Nutritional Information
  • 3 g Fat
  • 1 g Saturated fat
  • 4 mg Cholesterol
  • 449 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Protein
15 minutes
Prep Time
75 minutes
Cook Time
8
Servings
150
Calories

Shop Ingredients

Makes 8 servings
2 medium butternut squash, halved and seeded (about 4 pounds)
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound, 3 Pound
On Sale!
$2.97 avg/ea was $3.87 avg/ea$0.99/lb
1 Tbs olive oil
Filippo Berio Olive Oil, 50.7 fl oz
Filippo Berio Olive Oil, 50.7 fl oz, 51 Fluid ounce
On Sale! Limit 4
$19.99 was $23.49$0.39/fl oz
1 garlic clove, minced
Spice World Minced Garlic, 32 oz
Spice World Minced Garlic, 32 oz, 32 Ounce
$7.99$0.25/oz
1/4 cup chopped shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz, 6 Ounce
$1.50 avg/ea$0.25/oz
1 cup dry white wine
Holland House White Cooking Wine, 16 fl oz
Holland House White Cooking Wine, 16 fl oz, 16 Fluid ounce
On Sale! Limit 4
$2.49 was $3.49$0.16/fl oz
1/2 tsp ground allspice
McCormick Ground Allspice, 0.9 oz
McCormick Ground Allspice, 0.9 oz, 0.9 Ounce
$6.39$7.10/oz
1/2 tsp ground nutmeg
McCormick Ground Nutmeg, 1.1 oz
McCormick Ground Nutmeg, 1.1 oz, 1.1 Ounce
On Sale!
$4.99 was $6.29$4.54/oz
1 bay leaf
Badia Bay Leaves, .20 oz
Badia Bay Leaves, .20 oz, 0.25 Ounce
$1.59$6.36/oz
4 cups less-sodium chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz, 31.98 Fluid ounce
On Sale! Limit 4
$3.00 was $3.99$0.09/fl oz
1 cup whole milk
The a2 Milk Company a2 Whole Milk, 59 fl oz
The a2 Milk Company a2 Whole Milk, 59 fl oz, 59 Fluid ounce
$5.49$0.09/fl oz
1 Tbs honey
Golden Blossom Honey, 16 oz
Golden Blossom Honey, 16 oz, 16 Ounce
On Sale! Limit 4
$6.99 was $7.99$0.44/oz
1 tsp kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1 tsp red wine vinegar
Pompeian Gourmet Red Wine Vinegar, 16 fl oz
Pompeian Gourmet Red Wine Vinegar, 16 fl oz, 16 Fluid ounce
$2.49$0.16/fl oz
1/8 tsp white pepper
McCormick Ground White Pepper, 1 oz
McCormick Ground White Pepper, 1 oz, 1 Ounce
$5.69$5.69/oz
1 pinch cayenne pepper
Badia Cayenne Pepper, 1.75 oz
Badia Cayenne Pepper, 1.75 oz, 1.75 Ounce
$2.79$1.59/oz
Chopped fresh thyme leaves for garnish (optional)
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Nonstick cooking spray
Pompeian High-Heat 100% Avocado Oil Non-Stick Cooking Spray, 5 fl oz
Pompeian High-Heat 100% Avocado Oil Non-Stick Cooking Spray, 5 fl oz, 5 Fluid ounce
$6.19$1.24/fl oz

Nutritional Information

  • 3 g Fat
  • 1 g Saturated fat
  • 4 mg Cholesterol
  • 449 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Protein

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.

 

2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.

 

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.