Rosemary Butternut Bisque
Updated February 27, 2024
- Total Time
- 1 hour 10 minutes
- Cook Time
- 55 minutes
- Rating
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Ingredients
2 medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
6 cups chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh rosemary
2 teaspoons grated orange zest
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons heavy cream, optional
Nutritional analysis per serving (4 servings)
44 grams carbs; 19 milligrams cholesterol; 274 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 6 grams fiber; 1109 milligrams sodium; 12 grams protein; 11 grams sugar
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.
Private Notes