Chipotle Butternut Squash Bisque

Preparation Time10 mins Cooking Time35 mins Makes 6

– Make it Gluten Free: use gluten-free bread
– Make it Paleo, Whole30, and Keto: serve without croutons

Nutritional Information

Calories

351.84kcal (6 serving)

Total Fat

25.27g (6 serving)

Saturated Fat

2.74g (6 serving)

Trans Fat

0.1g (6 serving)

Cholesterol

19.64mg (6 serving)

Sodium

482.4mg (6 serving)

Total Carbs

28.66g (6 serving)

Dietary Fiber

4.41g (6 serving)

Sugars

6.82g (6 serving)

Protein

3.25g (6 serving)

Ingredients List
  1. 2 tablespoons olive oil
  2. 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  3. 1 diced yellow onion
  4. 1 chipotle pepper in adobo sauce, minced
  5. 2 teaspoons minced garlic
  6. Kosher salt and black pepper
  7. 4 cups low-sodium vegetable broth
  8. 4 slices Italian bread or country bread
  9. 1/2 cup Sir Kensington's® Chipotle Mayonnaise
  10. 1/4 cup Sir Kensington's® Classic Mayonnaise
  11. 1 tablespoons Sir Kensington's® Dijon Mustard
  12. toasted pepitas,

Directions

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1. In a large pot or Dutch oven, heat olive oil over medium-high.

2. Add squash and onion and sauté until starting to soften, about 10 minutes. Add chipotle pepper and garlic and cook 1 minute; season with salt and pepper. Stir in broth and 1 cup water, bring to a boil, then reduce to medium and simmer, partially covered, until vegetables are tender, 15–20 minutes.

3. Meanwhile, heat oven to broil with rack set 6 inches from element.

4. Brush both sides of bread slices with 1 tablespoon chipotle mayo. Arrange on a baking sheet and broil until toasted, 1–1½ minutes per side. Cool slightly then cut into cubes.

5. Off heat, add classic mayo and dijon mustard to soup then purée with an immersion blender, or in batches using a regular blender, until smooth; season with salt to taste. Heat soup over low and cook for 5 minutes.

6. Serve soup with chipotle croutons and pepitas.