Found this great looking recipe from food.com.
Reference Link:
Savory Roasted Butternut Squash Bisque Soup:

“This is a vitamin rich, naturally low calorie, high fiber, creamy indulgent bisque, that is guaranteed to warm you on these cold lingering days of Winter and Spring and just anytime you need some good comfort food. This recipe is easy to make, because you don’t have to peel and dice the squash and sweet potatoes before roasting. You simply scrape the tender meat out of the skins. Panera Breads is where I had my first Butternut Squash Soup and I fell in love. I believe they use pumpkin in their recipe. I saw a recipe on the internet using sweet potatoes and I tweaked it to come up with this recipe.”

Ready In:

1hr 15mins

Ingredients:

10

Serves:

10

• 1
  
  whole butternut squash
  
• 2
  
  whole medium sweet potatoes
  
• 1
  
  whole medium white onion
  
• 2
  
  cups onion soup, liquid from mix
  
• 1
  
  (14 ounce) can sweetened condensed milk
  
• 4
  
  tablespoons roasted cinnamon
  
• ¹⁄₄
  
  teaspoon pepper
  
• 3
  
  tablespoons applesauce
  
• 3
  
  garlic cloves
  
• ¹⁄₄
  
  cup sunflower oil
  

directions

• Preheat oven to 400 degrees.
• Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
• Peel and quarter the onion.
• Peel the garlic cloves.
• Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
• Place them on a foil lined roasting pan, suitable to catch drips.
• Roast vegetables for 1 hour or until fork tender.
• Check oven at 15 minute intervals to take out onions and garlic before they burn.
• Add water to onion soup mix according to directions.
• Remove vegetables and cool to touch.
• Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
• Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
• Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
• Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
• Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.

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Jeannie notes.. Above is curated for evaluation and recommendation from food.com

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Savory Roasted Butternut Squash Bisque Soup

reco low-cal