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Butternut Squash Bisque
Recipes
Butternut Squash Bisque
8 servings
up to 5 hours total (Active 10 minutes)

Ingredients

  • 3 medium carrots
  • 1 large Granny Smith apple
  • 1 medium yellow onion
  • 2 (13 oz) containers diced butternut squash (about 5 cups)
  • 1 (32 oz) carton vegetable broth
  • 1 cup Alfredo sauce
  • 3 tablespoons maple syrup
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 8 tablespoons roasted pumpkin seeds, divided
  • 8 tablespoons garlic-herb spreadable cheese, divided

Steps

    1. Peel carrots, apple, and onion; cut all into ½-inch cubes and place in slow cooker. Stir in squash and broth; cook on HIGH 3 hours (or LOW 5 hours) or until vegetables are soft.
    2. Puree vegetable mixture using a stick blender (or cool slightly and puree in batches in electric blender and return to slow cooker).
    3. Stir in Alfredo sauce, syrup, salt, and pumpkin pie spice. Ladle soup into serving bowls; top with 1 tablespoon each pumpkin seeds and cheese. Serve.

Amount per ⅛ recipe serving: Calories 240, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 35mg, Sodium 860mg, Total Carb 25g, Fiber 4g, Sugars 13g, Protein 5g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%