Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Butternut Squash Bisque

Tuesday, August 27, 2019
Total time
1 hour
Preparation time
20 minutes

Easy, delicious fall soup, perfect to throw together even after a busy day!

or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 cup, chopped of onions, raw (160 g)
or3 cups, cubes of squash, winter, butternut, raw (420 g)
or1 cup chopped of carrots, raw (128 g)
or8 cups of soup, chicken broth, ready-to-serve (1992 g)
or2 tsps, leaves of spices, thyme, dried (2 g)
or1 tsp of spices, nutmeg, ground (2 g)
or1 cup of cream, fluid, half and half (242 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
In a large stockpot, saute the onions, squash, and carrots in the olive oil for 5-7 minutes, or until the vegetables begin to soften.
Add the broth, thyme, and nutmeg, and bring to a boil. Cook for 30 minutes over high heat, or until the vegetables are very soft and the liquid has started to slightly thicken.
Use a stick blender to puree the soup until it's smooth, or CAREFULLY transfer a few cups at a time to a food processor or blender and blend until smooth.
Transfer soup back to the pot, add the half and half, taste, and adjust seasonings with salt and pepper.
Nutritional information
Per 100 gPer portion (495 g)% DRI
Energy30 kcal147 kcal7 %
Fat2 g8 g12 %
Fatty acids, total saturated1 g3 g17 %
Cholesterol4 mg21 mg7 %
Sodium336 mg1663 mg69 %
Carbohydrate3 g17 g6 %
Sugars1 g7 gremove
Fiber1 g3 g11 %
Protein1 g5 gremove