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Butternut Squash Chipotle Bisque

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  • 3 Tbsp. olive oil
  • 1 medium butternut squash
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 6 cups water
  • 3 tsp. chipotle peppers in adobo sauce
  • 1/2 cup Mexican crema or sour cream
  • 1 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise

Nutritional information

 

Amount per serving

Calories140
Calories from Fat70
Total Fat12%
Saturated Fat13%
Trans Fat0g
Cholesterol2%
Sodium30%
Total Carbs5%
Dietary Fiber12%
Sugars4g
Protein2g
Calcium8%
Iron4%
Vitamin C35%
Vitamin A210%
  • 1 Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.
  • 2 Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.
  • 3 Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.
  • 4 Heat remaining 2 tablespoons olive oil in 4-quart saucepot over medium-high heat and cook onion, celery and carrots, stirring occasionally, 10 minutes or until crisp-tender. Stir in garlic and Knorr® Chicken flavor Bouillon and cook 2 minutes. Scoop flesh from squash into saucepot. Stir in water and bring to a boil over high heat. Reduce heat to low and simmer covered 30 minutes or until vegetables are very tender.
  • 5 Meanwhile, heat 8-inch skillet over medium heat and toast reserved squash seeds, stirring frequently, 15 minutes or until crunchy. Season, if desired, with salt; set aside.
  • 6 Cool soup slightly, then process, in batches, in blender or food processor until very smooth. Return soup to saucepot; keep warm. Stir in 2 teaspoons chipotle peppers.
  • 7 Combine crema, Hellmann's® or Best Foods® Light Mayonnaise and remaining 1 teaspoon chipotle peppers in small bowl. Season, if desired, with salt and pepper. Garnish soup with dollop of chipotle cream and toasted squash seeds.