Heat oil in Dutch oven over medium heat. Cook squash, onion, and celery in hot oil 8 minutes or until onion and celery are tender, stirring occasionally. Add garlic, chopped sage, and thyme to Dutch oven. Cook 2 minutes. Stir in broth and tomatoes. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until squash is tender.
Our creamy butternut squash bisque is packed with fall flavor. Impress your family at your next holiday gathering with this simple appetizer, or serve an entree portion as a main dish any day of the week.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 (12-oz.) container Hy-Vee Short Cuts cubed butternut squash|
|⅔ c. yellow onion, chopped|
|½ c. celery , chopped|
|1 clove(s) garlic, minced|
|1 ½ tsp. fresh sage, finely chopped, plus additional fried for garnish|
|1 ½ tsp. fresh thyme, finely chopped|
|1 ½ c. Hy-Vee vegetable broth|
|1 (14-oz.) can Hy-Vee fire-roasted tomatoes, undrained|
|½ c. Hy-Vee heavy whipping cream|
|Desired toppers, such as: sour cream, fried sage leaves, pepitas, and/or pomegranate seeds|
Things To Grab
- Large Dutch oven
Transfer mixture in batches to a blender. Cover; blend until smooth. Return soup to Dutch oven. Stir in cream; heat through. Season to taste. Garnish with sour cream, fried sage leaves, pepitas, and/or pomegranate seeds, if desired.
Hyvee Culinary Expert TipTo fry sage leaves, heat 2 tbsp. canola oil in a small skillet over medium heat. Add fresh sage leaves and cook until crisp. Remove from skillet and drain on paper towels.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 8g
- Protein: 1g
Hy-Vee Seasons September 2020