Low-Salt Butternut Squash Bisque

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Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 4

Ingredients

  • ¼ tsp. extra-virgin olive oil
  • 4 cups diced, peeled butternut squash
  • 1 large yellow onion, chopped
  • 4 stalks celery, chopped
  • 1 bay leaf
  • 2 tsp. dried oregano
  • ¼ tsp. ground nutmeg
  • ⅓ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 4 cups vegetable stock

Directions

  • Heat the olive oil in a stockpot over medium heat. Add the squash, onion, and celery; sauté until the onion has softened, about 2 minutes. Add the bay leaf, oregano, nutmeg, salt, and pepper; sauté for an additional 2 minutes.
  • Add the stock and bring to a boil. Reduce heat and simmer until the squash is soft, about 20 to 25 minutes.
  • Use a hand blender to cream the soup. Serve warm.

Recipe Information

Serves: 4

Ingredients

  • ¼ tsp. extra-virgin olive oil
  • 4 cups diced, peeled butternut squash
  • 1 large yellow onion, chopped
  • 4 stalks celery, chopped
  • 1 bay leaf
  • 2 tsp. dried oregano
  • ¼ tsp. ground nutmeg
  • ⅓ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 4 cups vegetable stock

Directions

  • Heat the olive oil in a stockpot over medium heat. Add the squash, onion, and celery; sauté until the onion has softened, about 2 minutes. Add the bay leaf, oregano, nutmeg, salt, and pepper; sauté for an additional 2 minutes.
  • Add the stock and bring to a boil. Reduce heat and simmer until the squash is soft, about 20 to 25 minutes.
  • Use a hand blender to cream the soup. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium490mg
Total Carbohydrate22g
Dietary Fiber6g
Sugars8g
Protein2g