Roasted Butternut-Tomato Bisque with Crispy Parmesan Straws

Prep time:10 min
Total time:1 hr 10 min

Serves 8


1/4 cup lightly packed fresh Longo’s Sage and Parsley

1/4 cup Longo’s Extra Virgin Olive Oil

2 cloves garlic

1/2 tsp each salt and pepper

2 pkg (400 g each) Longo’s Cubed Butternut Squash

1 carton (946 mL) Longo’s Chicken Broth

1 jar (700 mL) Longo’s Signature Tomato Basil Pasta Sauce

sour cream (optional)

Crispy Parmesan Straws

4 sheets Longo’s Phyllo Pastry, thawed

3 tbsp melted Longo’s Salted Butter

2 tbsp grated Parmesan cheese

Fresh coarse ground black pepper (optional)


  • Combine sage, parsley, olive oil, garlic, salt and pepper in a single-serve blender or the small bowl of your food processor.
  • Pulse until a pesto-like consistency. (Alternately, finely chop herbs, rasp garlic and mix by hand.)
  • Toss 2 tbsp of the herb-oil with squash; reserve remainder for garnish. Spread squash on parchment-paper-lined baking sheet. Roast in preheated 400°F oven for 45 minutes or until very tender.
  • Purée squash and broth in blender; pour into large pot. Add pasta sauce and bring to a gentle boil; simmer for 10 minutes.
  • Crispy Parmesan Straws
  • Stack sheets of phyllo, brushing lightly with melted butter between each layer and sprinkling with Parmesan and pepper (if using) every second layer. Fold phyllo in half to make a long, narrow rectangle. Brush top with additional melted butter. Slice into 8 equal strips; twist strips several times and lay on a parchment-paper- lined baking sheet. Brush with remaining melted butter. Bake for 8 minutes or until lightly browned and crisp.
  • Serve soup with a dollop of sour cream, reserved herb oil and Crispy Parmesan Straws.

A dash of advice

Soup can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Parmesan Straws can be kept for 12 hours at room temperature.

Nutritional Information

Per serving: 220 calories
  • Protein 4g
  • Fibre 2g
  • Fat 14g
  • Sugar 6g
  • Carbs 24g
  • Sodium 800mg