antipasti

Roasted Butternut Squash Bisque with Frangelico

Name: Roasted Butternut Squash Bisque with Frangelico
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size butternut squash (approximately 3 pounds); 4 tablespoons butter; 4 tablespoons golden raisins; 4 cups chicken broth; 1/4 cup cream; 1/2 cup Frangelico liqueur; 1 pinch nutmeg; Salt and pepper to taste

“Roasted Butternut Squash Bisque with Frangelico takes about 45 minutes from beginning to end. For $5.4 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 405 calories, 4g of protein, and 18g of fat each. 1 person were impressed by this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up nutmeg, cream, frangelico liqueur, and a few other things to make it today. It works well as a hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so outstanding. Roasted Butternut Squash Bisque, Roasted Butternut Squash Bisque with Sage Cream, and Butternut Squash Bisque are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butternut squashmedium, approximately 3 pounds1 medium size
Butter4 tbsp
Golden raisins4 tbsp
Chicken broth4 cups
Cream¼ cup
Frangelico liqueur½ cup
Nutmeg1 pinch
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 45 min

1
Preheat oven to 325 degrees.
2
Wash squash well. Split down the middle lengthwise. Scoop out the seeds and pulp, transfer to a bowl and set them aside.
3
In each squash cavity, place half of the raisins and half of the butter. Turn the squash cavity side down in a large baking dish (This is what the recipe said and a real trick at that, but it can be done. Just dont worry if half your raisins spill out, it will be ok).

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