Butternut Squash Bisque

Butternut Squash Bisque

1 Review
From: Eatingwell.com, July 2019

Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Serve the soup as a light entree with crusty bread and a salad, or as a starter for a holiday meal.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil, plus 8 teaspoons, divided
  • 1½ cups sliced sweet onion
  • ½ cup sliced shallot
  • 4 cloves garlic, smashed
  • ½ cup dry white wine
  • 1 butternut squash (about 2¼ pounds), peeled, seeded and cut into 1-inch chunks (about 6 cups)
  • 1½ cups chopped peeled Golden Delicious apple (about 1 medium apple)
  • ½ cup chopped carrots (about 2 medium carrots)
  • ½ cup basmati rice
  • 4 cups unsalted chicken broth or vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1¼ teaspoons salt
  • Freshly ground pepper for garnish

Preparation

  • Prep

  • Ready In

  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, shallot and garlic; cook, stirring often, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until tender, about 7 minutes.
  2. Increase heat to medium-high; add wine. Cook, stirring occasionally, until the mixture is reduced by half, about 2 minutes. Add squash, apple, carrots and rice; stir to combine. Add broth and increase heat to high; bring to a boil. Reduce heat to medium; cover and simmer until the vegetables, apple and rice are tender, about 25 minutes.
  3. Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.)
  4. Transfer to a large heatproof bowl and stir in lemon juice and salt. Ladle evenly into 8 bowls; drizzle each serving with 1 teaspoon oil and garnish with pepper. (Alternatively, let cool completely, about 30 minutes, and refrigerate in an airtight container for up to 5 days. Garnish with oil and pepper just before serving.)
  • To make ahead: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 171 calories; 4 g fat(1 g sat); 4 g fiber; 30 g carbohydrates; 4 g protein; 39 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 12,860 IU vitamin A; 28 mg vitamin C; 69 mg calcium; 1 mg iron; 439 mg sodium; 581 mg potassium
  • Nutrition Bonus: Vitamin A (257% daily value), Vitamin C (47% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 starch, 1 vegetable

Reviews 1

July 15, 2019
profile image
By: MeganOS
So creamy and good.
More Reviews