Butternut squash, corn and cauliflower bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
1 Tbsp. white flour1 cup veggie broth1/4 tsp dry (or about 1/2 tsp fresh) thyme12 oz. package of frozen butternut squash4 cups frozen cauliflower1.5 cup frozen corn1.5 cup skim milkpepper to tastesalt to taste
Blend thyme, flour and veggie broth in th food processor while the squash puree is heating up in a saucepan. Add the blended thyme/flour/broth to the saucepan and bring to a boil.
Meanwhile, microwave the frozen cauliflower and corn for about 5 minutes.
Add the milk to the saucepan and stir, let it cook until some of the liquid comes off and it's as thick as you want it (about 5-10 minutes). Add the cauliflower and corn to the saucepan and heat until it's hot enough.
Add salt and/or pepper at the table if desired.
Serving Size: Makes 3 bowls of soup, appropriate for dinner or lunch
Number of Servings: 1
Recipe submitted by SparkPeople user APPLESBANANAS.
Meanwhile, microwave the frozen cauliflower and corn for about 5 minutes.
Add the milk to the saucepan and stir, let it cook until some of the liquid comes off and it's as thick as you want it (about 5-10 minutes). Add the cauliflower and corn to the saucepan and heat until it's hot enough.
Add salt and/or pepper at the table if desired.
Serving Size: Makes 3 bowls of soup, appropriate for dinner or lunch
Number of Servings: 1
Recipe submitted by SparkPeople user APPLESBANANAS.
Nutritional Info Amount Per Serving
- Calories: 720.0
- Total Fat: 4.2 g
- Cholesterol: 7.4 mg
- Sodium: 923.2 mg
- Total Carbs: 142.6 g
- Dietary Fiber: 30.5 g
- Protein: 37.1 g
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