Butternut Squash Bisque Recipe

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Ingredients

Count

Nutrition

312

Calories

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Ingredients:

Serving

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.
I roasted the squash at 400 degrees until tender and added after the carrots were tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.2 Kcal (1307 kJ)
Calories from fat	141.43 Kcal
		% Daily Value*
Total Fat	15.71g	24%
Cholesterol	30.03mg	10%
Sodium	1269.95mg	53%
Potassium	901.59mg	19%
Total Carbs	41.88g	14%
Sugars	8.57g	34%
Dietary Fiber	5.82g	23%
Protein	5.88g	12%
Vitamin C	36.1mg	60%
Vitamin A	1.7mg	56%
Iron	3.3mg	18%
Calcium	116.8mg	12%

Amount Per 100 g
Calories	79.73 Kcal (334 kJ)
Calories from fat	36.12 Kcal
		% Daily Value*
Total Fat	4.01g	24%
Cholesterol	7.67mg	10%
Sodium	324.32mg	53%
Potassium	230.25mg	19%
Total Carbs	10.7g	14%
Sugars	2.19g	34%
Dietary Fiber	1.49g	23%
Protein	1.5g	12%
Vitamin C	9.2mg	60%
Vitamin A	0.4mg	56%
Iron	0.8mg	18%
Calcium	29.8mg	12%

* 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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