Butternut Squash Bisque with Sour Cream Topping Recipe
Butternut Squash Bisque with Sour Cream Topping Recipe photo by Taste of Home

Butternut Squash Bisque with Sour Cream Topping Recipe

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I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. – Kristin Arnett, Elkhorn, Wisconsin
TOTAL TIME: Prep: 70 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 70 min. Cook: 25 min.
MAKES: 10 servings

Ingredients

  • 3-1/2 pounds butternut squash, peeled, seeded and cubed
  • 1 cup sliced carrots
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped shallots
  • 2 tablespoons olive oil
  • 3 large tomatoes, seeded and chopped
  • 4 cups chicken broth
  • 1-1/4 cups half-and-half cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup frozen corn, thawed
  • 2 tablespoons minced chives
  • Sour cream and additional chives, optional

Nutritional Facts

1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.

Directions

  1. In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
  2. Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
  3. In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.
Originally published as Butternut Bisque in Test Kitchen Favorites 2004 2005, p76

Nutritional Facts

1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.

Reviews for Butternut Squash Bisque with Sour Cream Topping

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 17, 2012

"The carrots and tomatoe seamed to over power the almondy flavor of the butternut squash that I so love and have come to expect from butternut bisque."

MY REVIEW
Reviewed Sep. 8, 2012

"I've made this recipe several times and it does not disappoint! It requires a little more work than some, but IMO, is the quality that would be served in a fine restaurant. I don't make it too often, for fear of getting tired of it. Try it (and NO ALTERATIONS!!!)"

MY REVIEW
Reviewed Jan. 28, 2012

"My wife and I have both made this soup several times and made slight variations to the recipe, and have won praise every time"

MY REVIEW
Reviewed Jan. 25, 2012

"Excellent taste. I loved it."

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