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A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. — Marion Tipton, Phoenix, Arizona
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 191 calories, 13 g fat (5 g saturated fat), 23 mg cholesterol, 439 mg sodium, 18 g carbohydrate, 5 g fiber, 3 g protein.
Originally published as Butternut Bisque in Taste of Home August/September 1997, p27
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Reviewed on Nov. 13, 2011 by PianoJanie
I first made this years ago from the magazine, and continue to make it. The soup is delicious! I don't use the ginger, pecans or leeks, and sometimes leave out the celery, but include some choppedonions. I often make the soup and freeze it without the half and half. When I thaw it and heat to serve, I add the half and half at that time
I first made this years ago from the magazine, and continue to make it. The soup is delicious! I don't use the ginger, pecans or leeks, and sometimes leave out the celery, but include some chopped
onions. I often make the soup and freeze it without the half and half. When I thaw it and heat to serve, I add the half and half at that time
Reviewed on Nov. 23, 2010 by marykutter
The whole family loved this soup, I've given out this recipe many times. I don't add the jalapeno, however.
Reviewed on Oct. 08, 2010 by gina_h
I made this last night and I thought it was awesome.
Reviewed on Mar. 29, 2010 by kkatknap
Loved this. I was looking for a way to use some butternut squash my neighbor had given me. My husband doesn't care for "sweet" vegetables, so I needed something different from most of the squash recipes out there. We both thought this was really good!
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