Publix Aprons

Butternut Squash Bisque

Butternut Squash Bisque
Total Time:
up to 5 hours
Active Time:
10 minutes


3 medium carrots, coarsely chopped
1 large Granny Smith apple, coarsely chopped
1 medium yellow onion, coarsely chopped
2 (11-oz) containers prediced butternut squash (about 5 cups)
1 (32-oz) carton garden vegetable broth
1 cup Alfredo sauce
3 tablespoons maple syrup
1 1/2 teaspoons kosher salt
1 teaspoon pumpkin pie spice (or ground cinnamon)
1/2 cup roasted pumpkin seeds
1/2 cup garlic/herb spreadable cheese


  1. Peel carrots, apple, and onion; cut all into 1/2-inch cubes and place in slow cooker. Stir in butternut squash and vegetable broth; cook on HIGH for 3 hours (or LOW for 5 hours) or until vegetables are soft.
  2. Puree the vegetable mixture using a stick blender (or cool slightly and puree in batches in electric blender and return to slow cooker).
  3. Stir in Alfredo sauce, syrup, salt, and pumpkin pie spice. Ladle soup into serving bowls; top with 1 tablespoon each pumpkin seeds and cheese. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 240kcal; FAT 15g; SAT FAT 7g; TRANS FAT 0g; CHOL 30mg; SODIUM 870mg; CARB 25g; FIBER 4g; SUGARS 13g; PROTEIN 5g; VIT A 210%; VIT C 20%; CALC 8%; IRON 6%

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