Squash and Lentil Bisque

Vegetarian
Health score
44%
Squash and Lentil Bisque
75 min.
6
398kcal

Suggestions


Warm up your mealtime with a delightful bowl of Squash and Lentil Bisque, a comforting vegetarian dish that perfectly balances flavors and nutrition. This bisque is not only a feast for the taste buds but also a visual delight, showcasing the vibrant hues of butternut squash and green apples. With its creamy texture and aromatic spices, this dish is sure to become a favorite in your household.

Imagine the rich, earthy taste of cooked squash mingling with the sweetness of apples and the subtle warmth of nutmeg and cayenne pepper. Each spoonful is a harmonious blend of flavors that will leave you feeling satisfied and nourished. Plus, the addition of lentils not only boosts the protein content but also adds a hearty element to this bisque, making it a perfect main course for lunch or dinner.

To elevate your dining experience, serve this bisque with cheesy French bread that’s broiled to perfection. The gooey mozzarella on top of the crispy bread complements the soup beautifully, creating a delightful contrast in textures. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this Squash and Lentil Bisque is a wonderful choice that will impress your guests and warm your heart.

Ingredients

  • medium acorn squash cooked chopped
  • cups apple green chopped
  • medium onion red chopped
  • 0.5 cup apple sauce unsweetened
  • cup apple juice 
  • 0.3 teaspoon nutmeg 
  • 0.1 teaspoon ground pepper red (cayenne)
  • 14 ounces vegetable stock canned
  • ounces lentils dried rinsed
  • ounces mozzarella cheese shredded reduced-fat
  • slices bread french
  • serving onion red chopped

Equipment

  • food processor
  • sauce pan
  • oven
  • blender
  • broiler pan

Directions

  1. Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes.
  2. Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth.
  3. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
  4. Set oven control to broil.
  5. Sprinkle cheese on bread slices.
  6. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.

Nutrition Facts

Calories398kcal
Protein16.41%
Fat9.54%
Carbs74.05%

Properties

Glycemic Index
63.14
Glycemic Load
31.34
Inflammation Score
-8
Nutrition Score
22.79347851095%

Flavonoids

Cyanidin
0.66mg
Peonidin
0.01mg
Catechin
1.26mg
Epigallocatechin
0.11mg
Epicatechin
6.18mg
Epigallocatechin 3-gallate
0.08mg
Luteolin
0.06mg
Isorhamnetin
1.38mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.9mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:398.36kcal
19.92%
Fat:4.36g
6.71%
Saturated Fat:1.89g
11.8%
Carbohydrates:76.13g
25.38%
Net Carbohydrates:65g
23.64%
Sugar:15.48g
17.2%
Cholesterol:9.07mg
3.02%
Sodium:746.66mg
32.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.87g
33.75%
Vitamin B1:0.86mg
57.15%
Folate:202.14µg
50.54%
Manganese:0.92mg
45.85%
Fiber:11.13g
44.52%
Selenium:22.88µg
32.68%
Iron:5.17mg
28.75%
Phosphorus:286.55mg
28.66%
Potassium:908.46mg
25.96%
Vitamin C:21.2mg
25.69%
Magnesium:100.5mg
25.12%
Vitamin B2:0.4mg
23.66%
Vitamin B3:4.72mg
23.6%
Vitamin B6:0.47mg
23.29%
Calcium:215.28mg
21.53%
Copper:0.33mg
16.29%
Vitamin A:790.49IU
15.81%
Zinc:2.23mg
14.85%
Vitamin B5:1.29mg
12.92%
Vitamin K:2.78µg
2.65%
Vitamin E:0.38mg
2.51%
Vitamin B12:0.12µg
1.94%