Butternut Squash Bisque

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.


Butternut Squash Bisque

by 2  people


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Servings: 8
Prep Time: 40 mins
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Ingredients
  • 1  2 1/2 - 3  pound 
    butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
  • 1/4  cup 
    butter
  • 1   medium  
    onion, chopped
  • 1   large 
    carrot, coarsely chopped
  • 1   stalk 
    celery, coarsely chopped
  • 2   cloves 
    garlic, minced
  • 2   large 
    Braeburn or Gala apples, peeled, cored and chopped
  • 1  48  ounce box 
    reduced-sodium chicken broth
  • 1   cup 
    apple cider or apple juice
  • 2   canned 
    chipotle peppers in adobo sauce, coarsely chopped
  • 1/2  cup 
    sour cream
  • 3   ounces 
    smoked Gouda or smoked cheddar cheese, finely shredded
  •  
    Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
Directions
1.
Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2.
When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 213, Fat, total (g) 11, chol. (mg) 30, sat. fat (g) 7, carb. (g) 26, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 11, pro. (g) 6, vit. A (IU) 132.16, vit. C (mg) 24.21, Thiamin (mg) 0.13, Riboflavin (mg) 0.07, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 655, Potassium (mg) 527, calcium (mg) 151.45, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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