Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 - Medium yellow onion, chopped1/2 cup finely chopped celery1/2 teaspoon fresh, chopped thyme1/2 teaspoon fresh, crushed rosemary1 fresh sage leaf, finely chopped2 tablespoons olive oil1 teaspoon salt1/4 teaspoon ground black pepper1 medium butternut squash, peeled and cubed2 1/4 cups chicken stock2 cloves of fresh garlic, finely chopped1 cup Half & Half cream
In a large sauce pan over medium, saute the onion, celery, thyme, rosemary, and sage in olive oil for 5-7 minutes, until the vegetables turn tender, add the salt and pepper and saute the vegetables and herbd for an additional 2 minutes.
Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the Half & Half cream and heat through.
Serve the bisque hot.
Serving Size: Make 6 1 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user OBEIRN.
Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the Half & Half cream and heat through.
Serve the bisque hot.
Serving Size: Make 6 1 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user OBEIRN.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 7.1 g
- Cholesterol: 6.9 mg
- Sodium: 402.8 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.5 g
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