Butternut Bisque Photo
Butternut Bisque
Yield: Makes 6 servings (about 5 cups)
Ingredients:
1
teaspoon margarine or butter

1
large onion, coarsely chopped

1
medium butternut squash (about 1-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces

2
cans (about 14 ounces each) reduced-sodium or regular chicken broth, divided

1/2
teaspoon ground nutmeg or freshly grated nutmeg

1/8
teaspoon white pepper

Plain nonfat yogurt and chives (optional)



 
Preparation:
1.
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can chicken broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.
*At this point, soup may be covered and refrigerated up to 2 days before serving. Reheat over medium heat, stirring occasionally.

2.
Process squash mixture, in small batches, in food processor until smooth. Return soup to saucepan; add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.*

3.
Ladle soup into soup bowls. Place yogurt in pastry bag fitted with round decorating tip. Pipe onto soup in decorative design. Garnish with chives.


Cream of Butternut Soup Add 1/2 cup whipping cream or half-and-half with second can of broth. Proceed as directed.

Nutritional Information:
Serving Size: about 3/4 cup bisque
Sodium 107 mg
Protein 5 g
Fiber 4 g
Carbohydrate 14 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 9 %
Calories 79
Dietary Exchange:
Starch 1


This recipe appears in: Soups

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