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Butternut Squash Bisque with Sour Cream Topping Recipe

Butternut Squash Bisque with Sour Cream Topping Recipe

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. YIELD: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

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.

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.