Rich in flavor and color, this squash bisque is a great choice to serve alongside other autumnal entrées such as roasted pork tenderloin, pork chops and turkey.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 50 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Wash squash; halve and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.

  • In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, the 1/4 teaspoon cinnamon, and the pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.


To make ahead: Prepare as directed, except do not heat through after adding half-and-half. Let stand at room temperature for 30 minutes. Transfer soup to a storage container. Cover and chill for up to 48 hours. To serve, spoon soup into a medium saucepan. Cook over medium heat just until heated through, stirring occasionally.

Nutrition Facts

1/2 cup
79 calories; protein 2.1g; carbohydrates 17.4g; dietary fiber 2.3g; sugars 7.4g; fat 1.1g; saturated fat 0.6g; cholesterol 2.8mg; vitamin a iu 1867.7IU; vitamin c 15.5mg; folate 36.2mcg; calcium 54.1mg; iron 0.9mg; magnesium 22.8mg; potassium 533.5mg; sodium 201.2mg.

1 starch, 1/2 fat