Appetizers / Soups / Salads

Roasted Butternut Squash Bisque takes 60 minutes to prepare.

Roasted Butternut Squash Bisque takes 30 minutes to cook.

Roasted Butternut Squash Bisque makes 8 servings.

The ingredients for Roasted Butternut Squash Bisque are:

8 cups roasted butternut squash, peeled
3 peeled and chopped apples
1 chopped onion
1 Tbs olive oil
3 cups 2% milk (can use skim for zero fat)
2 cups water
1 1/2 tsp curry powder
black pepper to taste

Here is how you make Roasted Butternut Squash Bisque:

Roast squash in pan sprayed with cooking spray for 45 minutes until tender. Scoop flesh from skin. Into soup pot add olive oil and onion. Saute until onion is clear, add stock and water, squash and chopped apple. Cook for about 10 minutes until boiling. Remove soup to puree in food processor or use an emulsifier. Return soup to pot. Add milk and cook low-med heat. Do not boil with milk added!Season with black pepper and curry powder.Makes 8 - 1 cup servings.** can substitute buttercup squash for butternut**Number of Servings: 8Recipe submitted by SparkPeople user KLMAWITT.

The nutritional information for Roasted Butternut Squash Bisque is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.0

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 77.1 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 7.8 g
• Protein: 3.1 g