Rosemary Butternut Bisque
Updated Feb. 28, 2024
- Total Time
- 1 hour 10 minutes
- Cook Time
- 55 minutes
- Rating
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Ingredients
- 2medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
- 6cups chicken broth, homemade or low-sodium canned
- 1tablespoon chopped fresh rosemary
- 2teaspoons grated orange zest
- 1teaspoon salt
- Freshly ground pepper to taste
- 2tablespoons heavy cream, optional
Nutritional analysis per serving (4 servings)
274 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 12 grams protein; 1109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
- Step 2
Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.
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