Butternut Squash Bisque with Almonds & Cilantro

Butternut Squash Bisque with Almonds & Cilantro

1 Review
From: EatingWell.com, September 2019

Roasting the squash first deepens the bisque's flavor and is a step you don't want to skip. Look for pre-chopped butternut squash in the refrigerated area of the produce section, or in the freezer aisle. It will significantly simplify this recipe. If you're short on time, plan to prep the other ingredients while the squash roasts. We add almonds at the end for a toasty, textural contrast, while cilantro and cayenne give this butternut squash bisque a slightly exotic flair. This easy bisque recipe is naturally dairy-free and vegan (if you opt for vegetable stock), but you could certainly add a drizzle of heavy cream at the end if you wish.

Ingredients 6 servings

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  • 8 cups pre-chopped butternut squash (about 2½ pounds)
  • 3 tablespoons olive oil, divided
  • 2 cups chopped yellow onion (from 1 large onion)
  • 4 medium garlic cloves, chopped (about 1½ tablespoons)
  • ½ teaspoon coriander seeds, crushed
  • 4 cups unsalted chicken stock or vegetable stock
  • 1 teaspoon kosher salt
  • ½ cup toasted sliced almonds
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon cayenne pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line two baking sheets with parchment paper.
  2. Toss together butternut squash and 1 tablespoon of the oil in a large bowl; spread evenly among prepared baking sheets. Roast in preheated oven until slightly browned and softened, about 20 minutes, stirring once halfway through roast time.
  3. During final 10 minutes of roast time, heat remaining 2 tablespoons oil in a large, heavy pot over medium-high. Add onion, garlic and coriander seeds; cook, stirring often, until slightly softened, 5 to 6 minutes. Add stock; bring to a boil over high.
  4. Add roasted squash and salt to stock mixture; cover, reduce heat to medium-low and simmer until squash is very tender, 8 to 10 minutes. Remove from heat.
  5. Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds.
  6. Ladle hot soup evenly into 6 bowls; sprinkle with almonds, cilantro and cayenne.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 227 calories; 6 g fat(1 g sat); 6 g fiber; 30 g carbohydrates; 7 g protein; 7 g sugars; 0 g added sugars; 127 mg calcium; 417 mg sodium; 802 mg potassium
  • Carbohydrate Servings: 2

Reviews 1

October 05, 2019
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By: Sandy
I’ve made many versions of butternut squash soup before but this was by far the best! The coriander and cayenne seasonings really make it warm and flavorful. Rich and creamy without adding dairy. Easy and quick prep, too. We skipped the cilantro because we aren’t fans of it. It was delish even without it.
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