Butternut Squash and Carrot Bisque
- Number of Servings: 4
Ingredients
1/2 c. onion, chopped1 tsp. olive oil4 medium carrots, chopped1 and 1/2 c. butternut squash, peeled and chopped3 c. vegetable stock (or chicken broth)dash nutmeg, salt, and pepper
Saute onion in olive oil until golden.
Add stock, carrots, squash, and seasonings and bring to a boil.
Reduce heat and simmer, covered, until vegetables are tender.
When soup has cooled slightly, work in batches to puree in blender to your desired consistency, or invest in an immersion blender to puree right in the pot.
Yields approximately four 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KNITWRITER.
Add stock, carrots, squash, and seasonings and bring to a boil.
Reduce heat and simmer, covered, until vegetables are tender.
When soup has cooled slightly, work in batches to puree in blender to your desired consistency, or invest in an immersion blender to puree right in the pot.
Yields approximately four 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KNITWRITER.
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 550.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.5 g
- Protein: 2.3 g
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