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Roasted Butternut Tomato Bisque

Ingredients you can find at any local market, easy simple bisque made under 20 minutes.


 510   0


  1. ½ cup lightly packed sage, and parsley
  2. ¼ cup extra virgin olive oil
  3. 3 cloves of garlic
  4. ½ tsp salt and pepper
  5. 800g cubbed butternut squash
  6. 946ml (1 carton) chicken broth
  7. 700ml (1 jar) tomato basil pasta sauce
  8. Sour cream
  9. 2 tbsp grated parmesan cheese



  1. Combine sage, parsley, olive oil, garlic, salt and pepper into Ventray blender and pulse for a few times
  2. Add in cooked squash, chicken broth and blend until puree forms
  3. Pour squash puree into a large pot, add in tomato sauce, simmer over medium heat for 10 minutes
  4. Serve with a dollop of sour cream, sprinkle parmesan cheese on top

Oven Directions

  1. Preheat oven to 400F
  2. Toss squash in herb-oil spread on parchment paper lined with baking sheet.
  3. Bake for 45min or until they are completely tender.



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