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Roasted Butternut Squash Bisque with Frangelico

 
One serving costs about $5.4 One serving costs about $5.4

$5.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free soup
spoonacular Score:37%

Spoonacular Score: 37%

 

Roasted Butternut Squash Bisque with Frangelico is a gluten free soup. This recipe serves 4 and costs $5.4 per serving. One portion of this dish contains about 4g of protein, 18g of fat, and a total of 403 calories. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. A mixture of nutmeg, butter, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 36%. Similar recipes include Roasted Butternut Squash Bisque, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque.

Ingredients

Servings:
1 medium size
1 medium size butternut squash
butternut squash
4 Tbsps
4 Tbsps butter
butter
4 Tbsps
4 Tbsps golden raisins
golden raisins
4 cups
4 cups chicken broth
chicken broth
0.25 cups
0.25 cups cream
cream
0.5 cups
0.5 cups pear liqueur
pear liqueur
1 pinch
1 pinch nutmeg
nutmeg
some
some salt and pepper
salt and pepper
1 medium size butternut squash
1 medium size
butternut squash
4 Tbsps butter
4 Tbsps
butter
4 Tbsps golden raisins
4 Tbsps
golden raisins
4 cups chicken broth
4 cups
chicken broth
0.25 cups cream
0.25 cups
cream
0.5 cups pear liqueur
0.5 cups
pear liqueur
1 pinch nutmeg
1 pinch
nutmeg
some salt and pepper
some
salt and pepper

Equipment

baking pan
baking pan
sauce pan
sauce pan
blender
blender
bowl
bowl
oven
oven
pot
pot
baking pan
baking pan
sauce pan
sauce pan
blender
blender
bowl
bowl
oven
oven
pot
pot


Instructions

Preheat oven to 325 degrees. Wash squash well. Split down the middle lengthwise. Scoop out the seeds and pulp, transfer to a bowl and set them aside. In each squash cavity, place half of the raisins and half of the butter. Turn the squash cavity side down in a large baking dish (This is what the recipe said and a real trick at that, but it can be done. Just dont worry if half your raisins spill out, it will be ok). Pour 1 cup of the chicken broth over the squash. Cover and place in the preheated oven. Bake for approximately 45 minutes or until it is fork tender. Remove the squash from the oven and cool. Scoop out the pulp from the squash shells and transfer to a large saucepan. Place the squash shells, raisins and the liquid from the baking dish in a large pot with the remaining chicken stock; simmer covered over low heat for approximately 20 30 minutes. Strain squash shell broth into the saucepan with the pulp; puree with an emersion blender or in the bowl of a countertop blender. Return to the saucepan and add the cream and Frangelico. Place back over medium heat and reheat to piping hot. Add the nutmeg and salt and pepper to taste. Garnish with a drizzling of cream, crme fraiche or sour cream. If using cream, beat just a bit to thicken so it floats on the top instead of sinking. The taste is the same, it is just prettier. Makes approximately 6 cups which easily serves 4

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

Price Breakdown

Cost per Serving: $5.40
Ingredient
1 medium size butternut squash
4 tablespoons butter
4 tablespoons golden raisins
4 cups chicken broth
¼ cups cream
½ cups pear liqueur
1 pinch nutmeg
Price
$1.65
$0.48
$0.41
$3.02
$0.32
$15.65
$0.07
$21.61

Tips

Health Tips

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

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • 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).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
403 Calories
3g Protein
17g Total Fat
47g Carbs
7% Health Score
Limit These
Calories
403
20%

Fat
17g
27%

  Saturated Fat
10g
68%

Carbohydrates
47g
16%

  Sugar
24g
27%

Cholesterol
50mg
17%

Sodium
1023mg
45%

Alcohol
11g
66%

Get Enough Of These
Protein
3g
8%

Vitamin A
20504IU
410%

Vitamin C
56mg
68%

Potassium
975mg
28%

Manganese
0.54mg
27%

Vitamin E
3mg
21%

Magnesium
73mg
18%

Vitamin B3
3mg
18%

Vitamin B6
0.35mg
18%

Fiber
4g
18%

Folate
52µg
13%

Vitamin B1
0.2mg
13%

Copper
0.26mg
13%

Calcium
125mg
13%

Phosphorus
122mg
12%

Iron
2mg
11%

Vitamin B5
0.85mg
8%

Vitamin B2
0.11mg
7%

Vitamin K
4µg
4%

Zinc
0.55mg
4%

Vitamin B12
0.14µg
2%

Vitamin D
0.31µg
2%

Selenium
1µg
2%

covered percent of daily need

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