Butternut Squash Bisque Recipe

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Ingredients:

Serving

1 tbsp canola oil
1 tbsp unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

Directions:

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	822.73 Kcal (3445 kJ)
Calories from fat	107.33 Kcal
		% Daily Value*
Total Fat	11.93g	18%
Cholesterol	28.18mg	9%
Sodium	27914.05mg	1163%
Potassium	610.9mg	13%
Total Carbs	148.2g	49%
Sugars	4.8g	19%
Dietary Fiber	3.92g	16%
Protein	2.18g	4%
Vitamin C	32.4mg	54%
Vitamin A	1.7mg	56%
Iron	1.4mg	8%
Calcium	90.3mg	9%

Amount Per 100 g
Calories	214.53 Kcal (898 kJ)
Calories from fat	27.99 Kcal
		% Daily Value*
Total Fat	3.11g	18%
Cholesterol	7.35mg	9%
Sodium	7278.76mg	1163%
Potassium	159.3mg	13%
Total Carbs	38.64g	49%
Sugars	1.25g	19%
Dietary Fiber	1.02g	16%
Protein	0.57g	4%
Vitamin C	8.4mg	54%
Vitamin A	0.4mg	56%
Iron	0.4mg	8%
Calcium	23.6mg	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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