Soup

Roasted Butternut Squash Bisque is for Soup.

Roasted Butternut Squash Bisque takes several minutes to prepare.

Roasted Butternut Squash Bisque takes several minutes to cook.

Roasted Butternut Squash Bisque makes 4 servings.

The ingredients for Roasted Butternut Squash Bisque are:

4 cups peeled butternut squash, cubed
2 large carrots, peeled and sliced
2 medium apples, peeled and diced
1 medium onion, sliced
1 garlic clove, minced
1 tbsp extra-virgin olive oil
3 bay leaves
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 1/2 cups organic vegetable broth
1 1/2 cups low-fat buttermilk

Here is how you make Roasted Butternut Squash Bisque:

Preheat oven to 375 degrees.Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.Number of Servings: 4Recipe submitted by SparkPeople user TRISH2007.

The nutritional information for Roasted Butternut Squash Bisque is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.8

• Total Fat: 5.0 g
• Cholesterol: 3.7 mg
• Sodium: 581.0 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 9.8 g
• Protein: 5.8 g

The dietary needs meet for Roasted Butternut Squash Bisque is Vegetarian