Roasted Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cups roasted butternut squash, peeled3 peeled and chopped apples1 chopped onion1 Tbs olive oil3 cups 2% milk (can use skim for zero fat)2 cups water1 1/2 tsp curry powderblack pepper to taste
Roast squash in pan sprayed with cooking spray for 45 minutes until tender. Scoop flesh from skin. Into soup pot add olive oil and onion. Saute until onion is clear, add stock and water, squash and chopped apple. Cook for about 10 minutes until boiling. Remove soup to puree in food processor or use an emulsifier. Return soup to pot. Add milk and cook low-med heat. Do not boil with milk added!
Season with black pepper and curry powder.
Makes 8 - 1 cup servings.
** can substitute buttercup squash for butternut**
Number of Servings: 8
Recipe submitted by SparkPeople user KLMAWITT.
Season with black pepper and curry powder.
Makes 8 - 1 cup servings.
** can substitute buttercup squash for butternut**
Number of Servings: 8
Recipe submitted by SparkPeople user KLMAWITT.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 77.1 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 7.8 g
- Protein: 3.1 g
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