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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| Hy-Vee salt | ||
| Desired toppers, such as: sour cream, fried sage leaves, pepitas, and/or pomegranate seeds |
Things To Grab
- Large Dutch oven
- Blender
Directions
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 Tip
To 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.
Nutrition facts
Servings
100 Calories per serving
2/3 cup
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 8g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Seasons September 2020