Orange and Chipotle Kissed Butternut Squash Bisque
Indulge in the velvety richness of Orange and Chipotle Kissed Butternut Squash Bisque, a soul-warming blend of bright citrus notes and smoky heat. This vibrant soup starts with roasted butternut squash, caramelized for deep, natural sweetness, then blended with zesty orange juice, earthy cumin, and a touch of chipotle pepper for a subtle kick. Creamy, smooth, and irresistibly fragrant, the bisque is elevated with a swirl of heavy cream and a hint of orange zest. Finished with a garnish of fresh cilantro and crunchy toasted pumpkin seeds, this dish is perfect for cozy evenings or an elegant starter. Packed with bold flavors and a unique twist, this butternut squash bisque is a must-try for fans of seasonal comfort food with a gourmet touch.
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Recipe Information
Ingredients
- 1 large (about 3 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 pepper, finely chopped (use more for extra heat) chipotle peppers in adobo
- 1 teaspoon ground cumin
- 1 cup, freshly squeezed orange juice
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon orange zest
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 2 tablespoons, toasted (optional garnish) pumpkin seeds
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is fork-tender. Remove from the oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the chopped chipotle pepper and ground cumin, cooking for 1-2 minutes until fragrant.
Scoop the roasted butternut squash flesh out of its skin and add it to the pot. Discard the skins.
Pour in the orange juice and vegetable stock, then stir to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the heavy cream and orange zest, then season with salt and black pepper to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally. If the soup is too thick, add more vegetable stock until the desired consistency is reached.
Serve the bisque hot, garnished with fresh cilantro and toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 66.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6493 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
