Butternut Bisque
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Butternut Bisque." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/butternut-bisque-recipe.htm> 30 August 2008.
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
