Brie's Butternut Squash Bisque

Vegetarian
Gluten Free
Dairy Free
Health score
40%
Brie's Butternut Squash Bisque
45 min.
4
232kcal

Suggestions

Welcome to a delightful twist on the classic butternut squash soup - Brie's Butternut Squash Bisque! This luxurious, velvety smooth soup is not only a treat for your taste buds but also a visual masterpiece. Perfect for those chilly evenings, it's a comforting hug in a bowl that you'll want to share with friends and family.

What makes this recipe stand out is its unique blend of flavors. The sweetness of Golden Delicious apples, perfectly balanced with the warmth of cinnamon, ginger, and nutmeg, creates a harmonious fusion that sings in every spoonful. The addition of a hint of chili flakes adds a subtle spark, making it a delightful surprise for your palate.

Better yet, this bisque is versatile and designed with everyone in mind. It's a vegetarian's dream, gluten-free, and dairy-free, making it an inclusive dish that caters to various dietary needs. Each serving, clocking in at a modest 232 calories, makes it a guilt-free pleasure.

Prepare to impress your guests with this dish at your next dinner party or enjoy it as a comforting snack on a quiet evening at home. Whether as a starter, part of an antipasti platter, or a standalone soup, Brie's Butternut Squash Bisque is sure to be a hit. So, grab your food processor and blender, and let's get cooking!

Ingredients

  •  apples sweet such as golden delicious ( 1 1/4 lb. total)
  • 2.5 pounds butternut squash 
  • 0.1 teaspoon pepper hot
  • 0.5 cup wine dry white
  • cups fat-skimmed beef broth 
  • tablespoons chives fresh minced
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon ground ginger 
  • 0.3 teaspoon nutmeg 
  • servings salt and pepper 

Equipment

  • food processor
  • bowl
  • frying pan
  • ladle
  • oven
  • blender
  • baking pan

Directions

  1. Rinse squash; cut in half lengthwise and scoop out seeds.
  2. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.
  3. Bake in a 400 regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.
  4. In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth.
  5. Pour pure into a 3- to 4-quart pan.
  6. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
  7. Add salt and pepper to taste.
  8. Ladle soup into wide bowls and garnish with chives.

Nutrition Facts

Calories232kcal
Protein7.11%
Fat3.33%
Carbs89.56%

Properties

Glycemic Index
41.75
Glycemic Load
5.14
Inflammation Score
-10
Nutrition Score
23.780434836512%

Flavonoids

Cyanidin
2.14mg
Malvidin
0.02mg
Peonidin
0.03mg
Catechin
2.01mg
Epigallocatechin
0.35mg
Epicatechin
10.44mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.26mg
Hesperetin
0.12mg
Naringenin
0.11mg
Luteolin
0.17mg
Isorhamnetin
0.15mg
Kaempferol
0.42mg
Quercetin
5.59mg

Nutrients percent of daily need

Calories:232.2kcal
11.61%
Fat:0.88g
1.36%
Saturated Fat:0.14g
0.87%
Carbohydrates:53.38g
17.79%
Net Carbohydrates:44.24g
16.09%
Sugar:21.07g
23.41%
Cholesterol:0mg
0%
Sodium:905.48mg
39.37%
Alcohol:3.09g
100%
Alcohol %:0.63%
100%
Protein:4.24g
8.47%
Vitamin A:30326.26IU
606.53%
Vitamin C:67.13mg
81.37%
Manganese:0.75mg
37.57%
Fiber:9.13g
36.54%
Potassium:1226.88mg
35.05%
Vitamin E:4.36mg
29.06%
Magnesium:109.53mg
27.38%
Vitamin B6:0.54mg
26.85%
Vitamin B3:4.55mg
22.73%
Vitamin B1:0.32mg
21.5%
Folate:85.14µg
21.28%
Calcium:157.8mg
15.78%
Vitamin B5:1.44mg
14.44%
Iron:2.56mg
14.19%
Copper:0.28mg
14.06%
Phosphorus:134.74mg
13.47%
Vitamin K:11.14µg
10.61%
Vitamin B2:0.14mg
8%
Selenium:5.3µg
7.57%
Vitamin B12:0.34µg
5.67%
Zinc:0.58mg
3.83%
Source:My Recipes
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