Butternut Squash Chipotle Bisque Recipe

Butternut Squash Chipotle Bisque Recipe

Preparation Time25 mins Cooking Time88 mins Makes 8 servings

Bite into our delicious Butternut Squash Chipotle Bisque made with Hellmann’s® Light Mayonnaise and chopped fresh vegetables.

Nutritional Information

Calories

140 (1 serving)

Calories from Fat

70 (1 serving)

Total Fat

12% (1 serving)

Saturated Fat

13% (1 serving)

Cholesterol

2% (1 serving)

Sodium

30% (1 serving)

Total Carbs

5% (1 serving)

Dietary Fiber

12% (1 serving)

Sugars

4g (1 serving)

Protein

2g (1 serving)

Calcium

8% (1 serving)

Iron

4% (1 serving)

Vitamin C

35% (1 serving)

Vitamin A

210% (1 serving)

Ingredients List
  1. 3 Tbsp. olive oil
  2. 1 medium butternut squash
  3. 1 1/2 cups chopped onion
  4. 1/2 cup chopped celery
  5. 1/2 cup chopped carrot
  6. 2 cloves garlic, finely chopped
  7. 2 Tbsp. Knorr® Chicken flavor Bouillon
  8. 6 cups water
  9. 3 tsp. chipotle peppers in adobo sauce
  10. 1/2 cup Mexican crema or sour cream
  11. 1 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise

Directions

Email | Print

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.