Makes 6 servings (about 5 cups)
|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)|
- 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.
- 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.*
- 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.
|Serving Size:||about 3/4 cup bisque|
|Calories from Fat||9 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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