Roasted Butternut Squash Bisque

Name: Roasted Butternut Squash Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 kilograms large butternut squash (about; 473 milliliters chicken broth; 8 servings Marmalade Cream; 2 teaspoons curry powder; 2 Granny Smith apples, peeled and cut into 8 wedges; 118 milliliters milk; 2 larges onions, peeled and cut into 1-inch pieces; 237 milliliters fresh orange juice; 2 teaspoons grated orange rind; 1 teaspoon salt; 237 milliliters whipping cream

Roasted Butternut Squash Bisque is a gluten free, primal, and vegetarian recipe with 8 servings. This soup has 294 calories, 4g of protein, and 18g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, butternut squash, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut squash in half, and remove seeds.

Ingredients you will need

Squash

Seeds

Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.

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Onion

Squash

Apple

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 400 for 45 minutes or until squash is tender.

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Squash

Equipment you will use

Oven

Remove from oven; cool. Scoop out squash pulp, discarding shells.

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Pasta Shells

Squash

Equipment you will use

Oven

Combine pulp, roasted apples and onions, broth, and next 5 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes.

Ingredients you will need

Apple

Onion

Broth