SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons butter or extra-virgin olive oil1 onion, chopped3 cloves garlic, minced1 (28-ounce) can whole tomatoes, with liquid1/4-1/2 cup roasted garlic tomato paste2 cups vegetable or organic chicken stock2-2 1/2 cups butternut squash, peeled and dicedSalt and ground pepper to taste2 tablespoons fresh basil, chopped1/2 teaspoon dried thyme1 to 1 1/4 cups nonfat half-and-half or nonfat yogurtSeveral dashes of Tabasco or other hot pepper sauce
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user JHUDGE.
Number of Servings: 6
Recipe submitted by SparkPeople user JHUDGE.
Nutritional Info Amount Per Serving
- Calories: 166.9
- Total Fat: 5.1 g
- Cholesterol: 12.9 mg
- Sodium: 955.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.4 g
- Protein: 4.8 g
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