Appetizer/Small Plates Soups

Butternut Squash Bisque

  • 0:40 TIME
  • Difficulty
  • 21 portions
  • 136 calories



Olive oil 1 fl.oz
Onion, small dice 1.25 qt
Celery, small dice 1 cup
Butternut squash, medium dice 3 lb
Water 96 fl.oz
Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound 3 tbsp
Parsley, fresh, stems 8 each
Peppercorn 0.5 tbsp
Thyme, fresh, sprigs 4 each
Bay leaf 1 each
Banana, fresh 2 each
Minor's Sesame Sauce RTU 4 x 0.5 gallon 1.5 cup
Cider vinegar 2 tsp
Salt 2 tsp


  1. Sauté onion and celery in olive oil over medium high heat. Add butternut squash and cook until lightly browned.
  2. Add water and Chicken Base. Bundle parsley, peppercorns, thyme and bay leaf into a cheesecloth sachet and add that to the pot as well. Bring to a simmer for 15-20 minutes or until squash is fork tender.
  3. Remove sachet. Add bananas, Sesame Sauce, vinegar, and salt. Puree until smooth.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 136 kcal
Protein 2 g
Fats, total 2 g
Carbohydrate, total 29 g
Sugars, total 18 g
Fats, saturated 0 g
Fiber, total dietary 2 g
Sodium 707 mg
Calcium 45 mg
Cholesterol 0 mg
Iron 1 mg
Vitamin C 18 mg
Vitamin D 0 IU