Butternut Squash Bisque Recipe

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Ingredients:

Serving

2 -2 1/2 lbs butternut squash
2 tbsp butter
2 carrots, sliced
1 small onion, chopped
1 stalk celery, chopped
1 large potato, cubed
5 -7 cups chicken broth
1 tsp curry powder
1 tsp ginger
1/8 tsp nutmeg
1 1/2 tsp salt
1/8 tsp cayenne pepper (optional)

Directions:

Peel and seed squash and cut into cubes.
Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
Add chicken (or vegetable) stock and bring to a boil.
Reduce heat and simmer partially covered for 40 minutes.
Add curry, ginger, nutmeg.
Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
Return to soup pot. Add more stock to thin if needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.96 Kcal (494 kJ)
Calories from fat	26.38 Kcal
		% Daily Value*
Total Fat	2.93g	5%
Cholesterol	7.63mg	3%
Sodium	1112.98mg	46%
Potassium	733.65mg	16%
Total Carbs	21.33g	7%
Sugars	4.5g	18%
Dietary Fiber	3.93g	16%
Protein	2g	4%
Vitamin C	41.3mg	69%
Vitamin A	1.6mg	54%
Iron	1.5mg	8%
Calcium	89.4mg	9%

Amount Per 100 g
Calories	33.02 Kcal (138 kJ)
Calories from fat	7.38 Kcal
		% Daily Value*
Total Fat	0.82g	5%
Cholesterol	2.14mg	3%
Sodium	311.51mg	46%
Potassium	205.34mg	16%
Total Carbs	5.97g	7%
Sugars	1.26g	18%
Dietary Fiber	1.1g	16%
Protein	0.56g	4%
Vitamin C	11.6mg	69%
Vitamin A	0.5mg	54%
Iron	0.4mg	8%
Calcium	25mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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