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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

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.

Step 6

Stir in the chopped chipotle pepper and ground cumin, cooking for 1-2 minutes until fragrant.

Step 7

Scoop the roasted butternut squash flesh out of its skin and add it to the pot. Discard the skins.

Step 8

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.

Step 9

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.

Step 10

Stir in the heavy cream and orange zest, then season with salt and black pepper to taste.

Step 11

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.

Step 12

Serve the bisque hot, garnished with fresh cilantro and toasted pumpkin seeds, if desired.

Nutrition Facts

Serving size	(2865.8g)

Amount per serving	% Daily Value*
Calories	1853.1

Total Fat 87.9g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 9.0g
Cholesterol 120mg	0%
Sodium 4815.5mg	0%
Total Carbohydrate 245.7g	0%
Dietary Fiber 60.5g	0%
Total Sugars 66.6g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 800.5mg	0%
Iron 17.2mg	0%
Potassium 6492.6mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 8.1%

Carbs: 50.9%