Butternut Squash Bisque
Butternut Squash Bisque is comfort food at it's best! Warm and velvety, squash is blended with the perfect blend of spices and a hint of sweet apple.
Servings: 8 servings
Calories: 81kcal
Ingredients
- 2 cups chicken broth reduced sodium
- 4 cups butternut squash peeled and cubed
- ¼ cup chopped onion
- ½ medium apple peeled and seeded
- ¼ teaspoon nutmeg
- ¼ teaspoon sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- ½ teaspoon salt
- pinch cayenne pepper optional
- 2 Tablespoons butter
- ⅔ cup milk
Instructions
- Put broth, squash, onion, apple and spices into Instant Pot. Set on manual for 15 minutes; then allow to natural pressure release for 10 minutes.
- Using a handheld immersion blender, carefully blend contents until smooth.
- Alternatively, transfer contents in batches to your blender. Do not overfill blender; mixture will be hot and will expand
- Stir butter and milk into soup until incorporated. Can serve with a dollop of greek yogurt or sour cream.
Notes
This recipe can be made dairy free. Simply omit the milk and butter and you'll still have a delicious, rich soup chocked full of flavor!
Leftovers will freeze well. Calories 82, Total Fat 3.4g, Saturated Fat 2.1g, Cholesterol 9mg,
Sodium 320mg, Total Carbohydrate 12.1g, Dietary Fiber 1.9g, Total Sugars 4.3g, Protein 2.2g
Leftovers will freeze well. Calories 82, Total Fat 3.4g, Saturated Fat 2.1g, Cholesterol 9mg,
Sodium 320mg, Total Carbohydrate 12.1g, Dietary Fiber 1.9g, Total Sugars 4.3g, Protein 2.2g
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 397mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7570IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg
