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Roasted Butternut Squash Bisque

 
One serving costs about $5.1 One serving costs about $5.1

$5.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:63%

Spoonacular Score: 63%

 

Roasted Butternut Squash Bisque could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 6 and costs $5.1 per serving. One serving contains 575 calories, 6g of protein, and 28g of fat. A mixture of coursely garlic, salt, bay leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It works well as an expensive soup. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Users who liked this recipe also liked Roasted Butternut Squash Bisque with Frangelico, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque.

Ingredients

Servings:
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 stick
1 stick butter
butter
2 medium
2 medium sweet onions
sweet onions
1 large
1 large fennel bulb
fennel bulb
3 large
3 large butternut squash
butternut squash
1 large
1 large red bell pepper
red bell pepper
2 cups
2 cups white wine
white wine
2 Tbsps
2 Tbsps fresh sage
fresh sage
1 tsp
1 tsp ginger powder
ginger powder
1 tsp
1 tsp cayenne pepper
cayenne pepper
1 tsp
1 tsp yellow curry powder
yellow curry powder
32 oz
32 oz broth
broth
2.5 qts
2.5 qts canned broth
canned broth
5 Tbsps
5 Tbsps diced garlic
diced garlic
2
2  bay leaves
bay leaves
3 Tbsps
3 Tbsps olive oil
olive oil
3 pinches
3 pinches dried sage
dried sage
1 tsp
1 tsp dried thyme
dried thyme
1 tsp
1 tsp dried oregano
dried oregano
1 pinch
1 pinch salt
salt
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 stick butter
1 stick
butter
2 medium sweet onions
2 medium
sweet onions
1 large fennel bulb
1 large
fennel bulb
3 large butternut squash
3 large
butternut squash
1 large red bell pepper
1 large
red bell pepper
2 cups white wine
2 cups
white wine
2 Tbsps fresh sage
2 Tbsps
fresh sage
1 tsp ginger powder
1 tsp
ginger powder
1 tsp cayenne pepper
1 tsp
cayenne pepper
1 tsp yellow curry powder
1 tsp
yellow curry powder
32 oz broth
32 oz
broth
2.5 qts canned broth
2.5 qts
canned broth
5 Tbsps diced garlic
5 Tbsps
diced garlic
2  bay leaves
2
bay leaves
3 Tbsps olive oil
3 Tbsps
olive oil
3 pinches dried sage
3 pinches
dried sage
1 tsp dried thyme
1 tsp
dried thyme
1 tsp dried oregano
1 tsp
dried oregano
1 pinch salt
1 pinch
salt

Equipment

immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
cheesecloth
cheesecloth
hand mixer
hand mixer
pot
pot
sieve
sieve
bowl
bowl
oven
oven
immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
cheesecloth
cheesecloth
hand mixer
hand mixer
pot
pot
sieve
sieve
bowl
bowl
oven
oven


Instructions

For garlic broth: Add all ingredients to the stock, bring to a boil, reduce heat... cover and simmer for 30 minutes. Strain through cheesecloth. Use immediately for soup or freeze in individual portions. TIP: freezing broth in ice cube trays allows you to use small portions at a time. For Butternut Squash Soup: Cut squash in half lengthwise and scoop out seeds, then quarter if squash is large. Place olive oil coated squash flesh side down on tray for roasting. Roast on top rack of oven at 425 degrees until tender... roughly 45-50 minutes. Be sure to use a cookie tray with at least a 1/2 inch lip as squash will give off a lot of water. Pour generous amount of olive oil to cover bottom of a stock pot. Heat over low-medium heat. Add chopped onion. Cook until translucent. Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach fern from stems, discarding stems (they can be pithy). Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to saut over low heat, stirring occasionally. Turn heat to medium, add 1 cup white wine to onion and fennel; cook until alcohol burns off, approximately 4 to 5 minutes. Seed and quarter red bell peppers and coat in olive oil... place on cookie sheet flash side down and roast for 20 minutes or until skins have blistered and started to brown. The trick to removing skins from peppers is remove peppers from oven and immediately place in a bowl and cover with cellophane. Let sit for at least 15 minutes and then skins should peel off easily! Meanwhile, add vegetable/garlic broth to pot of onions and fennel. Cover and bring to a slow boil. Mince several sage leaves. Add to pot. Reduce to simmer. When squash is done, scoop flesh from peel and add to pot. Add remaining cup of wine. Add cinnamon, cayenne pepper, curry powder and ginger powder. Remove soup from heat and puree with hand mixer or immersion blender. Once thoroughly mixed, transfer to food processor for a smoother texture. Again, many recipes call for cream at this point to create that silkiness we all want in a bisque-type soup. But with a little extra work - you can eliminate the need for dairy products and get that creamy-smooth texture without the fat. For an even silkier texture... go one more step and work soup through a sieve with a spoon. I, for one, am completely okay with the texture of the soup without that extra step! Garnish your bowl with the leftover fennel fern and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.10
Ingredient
2 tablespoons extra virgin olive oil
1 stick butter
2 mediums sweet onions
1 large fennel bulb
3 larges butternut squash
1 large red bell pepper
2 cups white wine
2 tablespoons fresh sage
1 teaspoon ginger powder
1 teaspoon cayenne pepper
1 teaspoon yellow curry powder
32 ounces broth
2.5 quarts canned broth
5 tablespoons diced garlic
2 bay leaves
3 tablespoons olive oil
3 pinches dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
Price
$0.33
$0.97
$1.90
$0.78
$4.95
$0.82
$6.51
$1.24
$0.24
$0.23
$0.10
$2.92
$7.60
$0.89
$0.04
$0.50
$0.34
$0.16
$0.10
$30.62

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
574 Calories
6g Protein
27g Total Fat
69g Carbs
26% Health Score
Limit These
Calories
574
29%

Fat
27g
43%

  Saturated Fat
11g
72%

Carbohydrates
69g
23%

  Sugar
20g
23%

Cholesterol
40mg
14%

Sodium
2374mg
103%

Alcohol
8g
46%

Get Enough Of These
Protein
6g
13%

Vitamin A
42590IU
852%

Copper
6mg
323%

Vitamin C
126mg
153%

Manganese
1mg
77%

Vitamin E
8mg
55%

Potassium
1794mg
51%

Vitamin B6
0.97mg
49%

Fiber
11g
45%

Magnesium
166mg
42%

Folate
154µg
39%

Vitamin B1
0.47mg
31%

Calcium
279mg
28%

Vitamin K
28µg
27%

Vitamin B3
5mg
27%

Iron
4mg
26%

Phosphorus
214mg
21%

Vitamin B5
1mg
19%

Vitamin B2
0.17mg
10%

Zinc
1mg
8%

Selenium
4µg
6%

Vitamin D
0.28µg
2%

covered percent of daily need

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