Butternut Squash BisqueButternut Squash Bisque
Butternut Squash Bisque
Butternut Squash Bisque
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Recipe - ShopRite Corporate
ButternutSquashBisque.jpg
Butternut Squash Bisque
Prep Time15 Minutes
Servings8
Cook Time75 Minutes
Calories150
Ingredients
2 medium butternut squash, halved and seeded (about 4 pounds)
1 Tbs olive oil
1 garlic clove, minced
1/4 cup chopped shallots
1 cup dry white wine
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 bay leaf
4 cups less-sodium chicken broth
1 cup whole milk
1 Tbs honey
1 tsp kosher salt
1 tsp red wine vinegar
1/8 tsp white pepper
1 pinch cayenne pepper
Chopped fresh thyme leaves for garnish (optional)
Nonstick cooking spray
Directions

1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.

 

2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.

 

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.

 

Nutritional Information
  • 3 g Fat
  • 1 g Saturated fat
  • 4 mg Cholesterol
  • 449 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Protein
15 minutes
Prep Time
75 minutes
Cook Time
8
Servings
150
Calories

Shop Ingredients

Makes 8 servings
2 medium butternut squash, halved and seeded (about 4 pounds)
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$3.87 avg/ea$1.29/lb
1 Tbs olive oil
Filippo Berio Olive Oil, 50.7 fl oz
Filippo Berio Olive Oil, 50.7 fl oz
On Sale! Limit 4
$18.99 was $22.49$0.37/fl oz
1 garlic clove, minced
Spice World Minced Garlic, 32 oz
Spice World Minced Garlic, 32 oz
$7.99$0.25/oz
1/4 cup chopped shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
1 cup dry white wine
Holland House White Cooking Wine, 16 fl oz
Holland House White Cooking Wine, 16 fl oz
On Sale! Limit 4
$2.49 was $3.49$0.16/fl oz
1/2 tsp ground allspice
McCormick Gourmet Organic Ground Allspice, 1.5 oz
McCormick Gourmet Organic Ground Allspice, 1.5 oz
$6.99$4.66/oz
1/2 tsp ground nutmeg
McCormick Ground Nutmeg, 1.1 oz
McCormick Ground Nutmeg, 1.1 oz
On Sale!
$4.99 was $5.99$4.54/oz
1 bay leaf
Simply Organic Bay Leaf, 0.14 oz
Simply Organic Bay Leaf, 0.14 oz
On Sale! Limit 4
$5.49 was $6.49$39.21/oz
4 cups less-sodium chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
2 for $6.00
$3.00 was $3.99$0.09/fl oz
With Price Plus Club Card
1 cup whole milk
a2 Milk Whole Milk, 59 fl oz
a2 Milk Whole Milk, 59 fl oz
$5.29$0.09/fl oz
1 Tbs honey
Golden Blossom Honey, 16 oz
Golden Blossom Honey, 16 oz
On Sale! Limit 4
$6.99 was $7.99$0.44/oz
1 tsp kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
1 tsp red wine vinegar
Pompeian Gourmet Red Wine Vinegar, 16 fl oz
Pompeian Gourmet Red Wine Vinegar, 16 fl oz
$2.99$0.19/fl oz
1/8 tsp white pepper
McCormick Ground White Pepper, 1 oz
McCormick Ground White Pepper, 1 oz
$5.49$5.49/oz
1 pinch cayenne pepper
Badia Cayenne Pepper, 16 oz
Badia Cayenne Pepper, 16 oz
$7.99$0.50/oz
Chopped fresh thyme leaves for garnish (optional)
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
$0.99$3.96/oz
Nonstick cooking spray
Pompeian High-Heat 100% Avocado Oil Non-Stick Cooking Spray, 5 fl oz
Pompeian High-Heat 100% Avocado Oil Non-Stick Cooking Spray, 5 fl oz
$5.99$1.20/fl oz

Nutritional Information

  • 3 g Fat
  • 1 g Saturated fat
  • 4 mg Cholesterol
  • 449 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Protein

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.

 

2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.

 

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.