Autumn Spiced Butternut Squash Bisque

Butternut Squash Bisque Recipe______________.::.______________

But­ter­nut squash has more vit­a­min A than that in pump­kin. At 10630 IU per 100 g, it is per­haps the sin­gle veg­etable source in the cucur­bitaceae fam­ily with high­est lev­els of vitamin-A, pro­vid­ing about 354% of RDA. Vit­a­min A is a pow­er­ful nat­ural anti-oxidant and is required by body for main­tain­ing the integrity of skin and mucus mem­branes. It is also an essen­tial vit­a­min for vision. Research stud­ies sug­gest that nat­ural foods rich in vit­a­min A helps body pro­tect against lung and oral cav­ity can­cers.
Source: www.nutrition-and-you.com

Prep Time 25 min­utes | Total Time 45 min­utes | Yield Serves 4

Ingre­di­ents

  • 4 table­spoons (olive or veg­etable) oil
  • 1 small (yel­low, white or Vidalia) onion, chopped
  • 1 medium but­ter­nut squash, pre­pared (peeled & seeded) and cut into 3/4-inch cubes
  • 2 small or 1 medium potato (peeled and cubed)
  • 3 gar­lic cloves, chopped
  • 1 tea­spoon cumin
  • 2 tea­spoons cinnamon
  • pinch cayenne (or to taste)
  • Coarse salt and ground pep­per (to taste)
  • 3 cups veg­etable broth
  • 1 piece (2 inches or 1 tsp.) fresh gin­ger, peeled and chopped
  • 3 table­spoons of real maple syrup (for garnish)
  • slices of fresh Fuji apples (for garnish)

Direc­tions

Pre­heat oven at 375 degrees. Place chopped onion, cubes of but­ter­nut squash, potato and gar­lic in a large bowl. Sprin­kle on cumin, cin­na­mon, cayenne, salt and pep­per. Driz­zle oil over ingre­di­ents in bowl and fold until all items are evenly coated.
Evenly spread out on a large bak­ing sheet and place in oven. Bake for 25–30 min­utes or until squash is tender.

Either allow to cool or puree soup in two batches in a food proces­sor or blender. Add fresh gin­ger while blend­ing. When blend­ing hot foods, allow the heat to escape to pre­vent splat­ter­ing. Remove the cap from the hole of the blender’s lid, and cover with a dish towel.  Pour pureed soup and veg­etable broth in a 2 quart sauce pan on stove top and on medium-low heat. Bring to a low boil and stir fre­quently. Remove from heat when puree and broth are com­bined and hot.  Serve with a driz­zle of maple syrup and top with slices of fresh Fuji apples, if desired.

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Comments
One Response to “Autumn Spiced Butternut Squash Bisque”
  1. Lets try this again: Your but­ter­nut bisque looks very invit­ing, and most cer­tainly worth try­ing. Thanks for the recipe!

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