Butternut Squash Bisque with Almonds & Cilantro

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2 Reviews

Roasting the squash first deepens the bisque's flavor and is a step you don't want to skip. Look for pre-chopped butternut squash in the refrigerated area of the produce section, or in the freezer aisle. It will significantly simplify this recipe. If you're short on time, plan to prep the other ingredients while the squash roasts. We add almonds at the end for a toasty, textural contrast, while cilantro and cayenne give this butternut squash bisque a spicy and herby flair. This easy bisque recipe is naturally dairy-free and vegan (if you opt for vegetable stock), but you could certainly add a drizzle of heavy cream at the end if you wish.

Robin Bashinsky

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Butternut Squash Bisque with Almonds & Cilantro

Prep Time:

20 mins

Additional Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free

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Ingredients

8 cups pre-chopped butternut squash (about 2 1/2 pounds)
3 tablespoons olive oil, divided
2 cups chopped yellow onion (from 1 large onion)
4 medium garlic cloves, chopped (about 1 1/2 tablespoons)
½ teaspoon coriander seeds, crushed
4 cups unsalted chicken stock or vegetable stock
1 teaspoon kosher salt
½ cup toasted sliced almonds
2 tablespoons chopped fresh cilantro
¼ teaspoon cayenne pepper

Directions

Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.
Toss together butternut squash and 1 tablespoon of the oil in a large bowl; spread evenly among prepared baking sheets. Roast in preheated oven until slightly browned and softened, about 20 minutes, stirring once halfway through roast time.
During final 10 minutes of roast time, heat remaining 2 tablespoons oil in a large, heavy pot over medium-high. Add onion, garlic and coriander seeds; cook, stirring often, until slightly softened, 5 to 6 minutes. Add stock; bring to a boil over high.
Add roasted squash and salt to stock mixture; cover, reduce heat to medium-low and simmer until squash is very tender, 8 to 10 minutes. Remove from heat.
Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds.
Ladle hot soup evenly into 6 bowls; sprinkle with almonds, cilantro and cayenne.

Originally appeared: EatingWell.com, September 2019

Nutrition Facts (per serving)

227	Calories
6g	Fat
30g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 227
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 7g	14%
Total Fat 6g	8%
Saturated Fat 1g	5%
Sodium 417mg	18%
Calcium 127mg	10%
Potassium 802mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Butternut Squash Bisque with Almonds & Cilantro

Ingredients

Directions

Nutrition Facts (per serving)

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