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Butternut Bisque Recipe

Ingredients

How to make it

  • To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop. Stir in curry, turn off heat and add tamari. Stir, season and set aside.
  • Preheat oven to 375F. Spray baking sheet with nonstick cooking spray.
  • To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet. Bake about 50 minutes, or until tender. When cool, use paring knife to remove peel. Cut squash into 2-inch pieces.
  • Heat oil in large pot over medium heat. Add onion, brown sugar, ginger and garlic. Cover; cook, stirring often, until onion is tender, 15 minutes. Add squash, stock and cider. Simmer mixture; reduce heat to medium-low. Cook 10 minutes.
  • Purée until smooth. Season, bring to a simmer, then ladle into bowls. Garnish with pumpkin seeds.
  • Nutritional Information
  • Per SERVING: Calories: 190, Protein: 4g, Total fat: 12g, Carbs: 20g, Cholesterol: mg, Sodium: 420mg, Fiber: 2g, Sugars: 9g

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The Cook

jena MN

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