Squash Bisque

11 INGREDIENTS • 5 STEPS • 1HR 30MINS

Squash Bisque

Squash your hunger with this creamy, dreamy bisque! This velvety smooth soup is packed with the warm flavors of fall. Roasted butternut squash blends with savory spices and a touch of Kemps Heavy Whipping Cream for a luxuriously comforting dish. Perfect for a cozy autumn day, this bisque is easy to make and guaranteed to satisfy.

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Squash your hunger with this creamy, dreamy bisque! This velvety smooth soup is packed with the warm flavors of fall. Roasted butternut squash blends with savory spices and a touch of Kemps Heavy Whipping Cream for a luxuriously comforting dish. Perfect for a cozy autumn day, this bisque is easy to make and guaranteed to satisfy.

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Kemps
We passionately transform nature’s pure milk into great products every day.
https://kemps.com/

1HR 30MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Yellow Onion
1
Large Yellow Onion, chopped
Carrot
2
Large Carrots, chopped
Celery
1 stalk
Celery, chopped
Butternut Squash
1
Medium Butternut Squash, peeled, deseeded, chopped
Garlic
4 cloves
Garlic, peeled, lightly smashed
Italian Seasoning
2 tsp
Italian Seasoning
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Low-Sodium Chicken Broth
8 cups
Low-Sodium Chicken Broth
Whipping Cream
1 cup
Whipping Cream

Nutrition Per Serving

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Calories
473
Fat
31.4 g
Protein
14.4 g
Carbs
41.2 g
Love This Recipe?
author_avatar
Kemps
We passionately transform nature’s pure milk into great products every day.
https://kemps.com/

Author's Notes

Depending on your blender size, blending the mixture may take more than three rounds.

When ready to serve, ladle from the pot on the stove and drizzle in an extra splash of cream.

Cooking Instructions

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step 1
Heat oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
step 2
In a large bowl, toss together Olive Oil (2 Tbsp), Yellow Onion (1), Carrots (2), Celery (1 stalk), Garlic (4 cloves), Butternut Squash (1), Italian Seasoning (2 tsp), Salt (to taste) and Ground Black Pepper (to taste).
step 3
Divide veggie mixture onto the prepared baking sheets and roast in the preheated oven for 45 minutes, turning once halfway through.
step 4
Remove from oven and let cool for 10–15 minutes.
step 5
Once veggies have cooled slightly, transfer one-third into a blender with 1/3 of the Low-Sodium Chicken Broth (8 cups). Purée until smooth and then pulse in 1/3 of the Whipping Cream (1 cup). Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream.
step 5 Once veggies have cooled slightly, transfer one-third into a blender with 1/3 of the Low-Sodium Chicken Broth (8 cups). Purée until smooth and then pulse in 1/3 of the Whipping Cream (1 cup). Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream.

Tags

Budget-Friendly
Gluten-Free
Low-Carb
Shellfish-Free
Dinner
Fall
Thanksgiving
Winter
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