Butternut Squash Bisque
Created by lovinretirement on September 26, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #6612
Ingredients
- 2 pounds butternut squash, peeled, seeded and chunked, or you can use frozen pureed winter squash
- 1 cup heavy cream
- 1 cup apple cider
- 1 1/2 teaspoons ground cinnamon
- Salt and pepper to taste
- 8 ounces unsalted butter
- 1/2 cup good maple syrup
- 1 medium onion, finely diced
- 1/2 teaspoon ground nutmeg
How to Make
-
Step 1: Cook squash and onion in lightly salted water till squash is very tender. Drain well in wire-mesh strainer. Return to pan and puree with immersion blender, or place in regular blender to puree. Add remaining ingredients to squash in pan, heat on med/low heat just till hot, not boiling. Stir occasionally. Taste and season with salt and pepper as needed. If you like, you could serve it with a small dollop of sour cream on top in the bowl. YUM!
Nutritional Facts
- Serving Size: 1 (441.4 g)
- Calories 558.7
- Total Fat - 28.4 g
- Saturated Fat - 10.2 g
- Cholesterol - 41.1 mg
- Sodium - 37.4 mg
- Total Carbohydrate - 69.7 g
- Dietary Fiber - 3.1 g
- Sugars - 35.9 g
- Protein - 10.6 g
- Calcium - 179.1 mg
- Iron - 2.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.4 mg