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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