Carrot, Sweet potato and butternut squash bisque
- Number of Servings: 6
Ingredients
3 tablespoons olive oil 1 carrots, cut into 1-inch pieces 1/2 sweet onion, chopped1 (3-lb.) butternut squash, peeled and cut into 1-inch pieces 1 sweet potato, peeled and chopped3 cups chicken broth 1/2 cup half and half cream3/4 teaspoon kosher salt1/2 teaspoon ground white pepper1 teaspoon ground cumin, 1/3 palmful1 teaspoon paprika, 1/3 palmfulDash of cinnamonDash of nutmegGarnish: smoked paprika, olive oil
Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until lightly browned. Add squash,potatoes, and the remaining ingredients except the half and half broth,and bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and then Cool slightly (about 10 minutes).
2. Process mixture with a handheld blender until smooth. Serve warm.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOUTHERNGYRL82.
2. Process mixture with a handheld blender until smooth. Serve warm.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOUTHERNGYRL82.
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 4.3 g
- Cholesterol: 12.3 mg
- Sodium: 247.4 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.3 g
- Protein: 5.6 g
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