Butternut Squash and Roasted Garlic Bisque

The roasted garlic broth gives this simple soup a rich and complex flavour in minutes. 

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 2 tbsp (30 mL) unsalted butter
  • 1 medium onion
  • 1 medium celery stalk, chopped
  • 1 sprig fresh thyme
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) fresh cracked pepper
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 4 cups (1 L) cubed  squash
  • 2 fresh bay leaf
  • 1/4 cup (60 mL) light cream
  • 2 tbsp (30 mL) vegetable oil
  • 6 garlic cloves, thinly sliced
  • 2 tbsp (30 mL) fresh chopped  chives


  1.  In a large saucepan, heat butter over medium heat. Add onion, celery, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. 
  2. Add broth, scraping any brown bits from the bottom of the pan. Add squash and bay leaves; bring to a boil and reduce heat to maintain a simmer and cook until squash is tender, about 20 minutes.
  3. In skillet, heat oil over medium heat and cook sliced garlic until crisp and golden. Drain on paper-towel lined plate and set aside.
  4. Remove bay leaves and puree soup in a blender until smooth. Serve bisque garnished with garlic chips and chives. 

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Amount Per Serving
Calories 250
Fat 14 g
Sodium 1370 mg
Carbohydrate 28 g
Dietary Fibre 4 g
Protein 5 g

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