Butternut Squash Bisque

If you want to add more lacto ovo vegetarian recipes to your recipe box, Butternut Squash Bisque might be a recipe you should try. One portion of this dish contains around 6g of protein, 35g of fat, and a total of 471 calories. This recipe serves 4. For $2.26 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have shallots, salt, cayenne pepper, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 727 would say it hit the spot. It works well as a budget friendly soup. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is brought to you by Damn Delicious. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is pretty good. Users who liked this recipe also liked Butternut Squash Bisque, Butternut Squash Bisque, and Butternut Squash Bisque.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 cup red ale

1 medium butternut squash, peeled, seeded and chopped

1/4 teaspoon cayenne pepper

2 cloves garlic, pressed

1/4 cup crumbled goat cheese, for serving

1/2 cup heavy cream

6 tablespoons olive oil, divided

1 teaspoon pepper

1/2 cup pomegranate seeds, for serving

1 teaspoon salt

2 shallots, thinly sliced

2 cups vegetable broth, or more to taste

Equipment:

baking paper

baking sheet

oven

dutch oven

immersion blender

Cooking instruction summary:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste. Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached. Serve immediately, garnished with goat cheese and pomegranate seeds.

 

Step by step:


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Place butternut squash onto prepared baking sheet.

3. Add 2 tablespoons olive oil and gently toss to combine.

4. Place into oven and roast until softened and cooked through, about 40 minutes.

5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.

6. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.

7. Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste. Return to heat and bring to a simmer until slightly thickened, about 10 minutes.

8. Add more vegetable broth until desired consistency is reached.

9. Serve immediately, garnished with goat cheese and pomegranate seeds.


Nutrition Information:

Quickview
471k Calories
6g Protein
35g Total Fat
33g Carbs
16% Health Score
Limit These
Calories
471k
24%

Fat
35g
55%

  Saturated Fat
11g
74%

Carbohydrates
33g
11%

  Sugar
9g
10%

Cholesterol
47mg
16%

Sodium
1127mg
49%

Alcohol
2g
13%

Get Enough Of These
Protein
6g
12%

Vitamin A
20820IU
416%

Vitamin C
43mg
52%

Vitamin E
6mg
42%

Manganese
0.55mg
28%

Potassium
807mg
23%

Vitamin B6
0.44mg
22%

Fiber
5g
21%

Magnesium
78mg
20%

Vitamin K
20µg
19%

Folate
69µg
17%

Vitamin B1
0.23mg
15%

Copper
0.3mg
15%

Calcium
143mg
14%

Phosphorus
143mg
14%

Vitamin B3
2mg
14%

Iron
2mg
11%

Vitamin B5
1mg
11%

Vitamin B2
0.16mg
9%

Zinc
0.64mg
4%

Selenium
2µg
3%

Vitamin D
0.27µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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