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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 antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:44%

Spoonacular Score: 44%

 

Roasted Butternut Squash Bisque with Frangelico takes about 45 minutes from beginning to end. For $5.4 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 405 calories, 4g of protein, and 18g of fat each. 1 person were impressed by this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up nutmeg, cream, frangelico liqueur, and a few other things to make it today. It works well as a hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so outstanding. Roasted Butternut Squash Bisque, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque are very similar to this recipe.

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 cup
0.25 cup cream
cream
0.5 cup
0.5 cup frangelico liqueur
frangelico 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 cup cream
0.25 cup
cream
0.5 cup frangelico liqueur
0.5 cup
frangelico liqueur
1 pinch nutmeg
1 pinch
nutmeg
some salt and pepper
some
salt and pepper

Equipment

baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender
bowl
bowl
pot
pot
baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender
bowl
bowl
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 frangelico liqueur
1 pinch nutmeg
Price
$1.65
$0.48
$0.41
$3.02
$0.32
$15.65
$0.07
$21.61

Nutritional Information

Quickview
404 Calories
4g Protein
17g Total Fat
47g Carbs
6% Health Score
Limit These
Calories
404k
20%

Fat
17g
27%

  Saturated Fat
10g
67%

Carbohydrates
47g
16%

  Sugar
26g
29%

Cholesterol
51mg
17%

Sodium
1169mg
51%

Alcohol
11g
66%

Get Enough Of These
Protein
4g
9%

Vitamin A
20504IU
410%

Vitamin C
39mg
48%

Manganese
0.54mg
27%

Potassium
832mg
24%

Vitamin E
3mg
22%

Magnesium
73mg
18%

Fiber
4g
18%

Vitamin B6
0.34mg
17%

Vitamin B1
0.24mg
16%

Vitamin B3
2mg
15%

Vitamin B2
0.24mg
14%

Folate
52µg
13%

Calcium
121mg
12%

Copper
0.23mg
11%

Phosphorus
101mg
10%

Iron
1mg
10%

Vitamin B5
0.85mg
8%

Vitamin K
4µg
4%

Selenium
2µg
4%

Zinc
0.55mg
4%

Vitamin D
0.24µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need

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