Butternut Bisque

Butternut Bisque

Butternut Bisque


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)


  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.
  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
Calories 79
Calories from Fat 9 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 14 g
Fiber 4 g
Protein 5 g
Sodium 107 mg

Dietary Exchange

Starch 1

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