Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
11 C Butternut Squash2 C Onion2 Garlic cloves2 T Vegetable Oil1/4 teas White PepperPinch Ground Nutmeg6 C Chicken Broth (lower sodium)2 C Half and Half Cream2 C 2% MilkRouxSalt and Pepper to taste
Pre-heat oven to 400 degrees. Cut betternut squash in half and remove seeds. Place squash skin side down on a greased cookie sheet pan. Sprinkle with salt and pepper then roast in the oven for 30-40 minutes. Cool squash at room temperature. Once the squash is cool to the tough, peel the skin off.
In a medium sauce pan, heat vegetable oil and then sautee onions and garlic until tender and translucent. Add the squash pulp, chicken broth, pepper and nutmeg.
Bring to a simmer then use an immersion blender to puree the mixture to a smooth liquid. Add the half and half and milk, return to a simmer. Slowly thicken with roux (add only as needed), stirring to incorporate completely. When desired thinkness has been reached adjust the flavor with salt and pepper.
For garnish use roasted pumpkin seeds, walnuts, pecans or sour cream.
Makes: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MTKRITTER.
In a medium sauce pan, heat vegetable oil and then sautee onions and garlic until tender and translucent. Add the squash pulp, chicken broth, pepper and nutmeg.
Bring to a simmer then use an immersion blender to puree the mixture to a smooth liquid. Add the half and half and milk, return to a simmer. Slowly thicken with roux (add only as needed), stirring to incorporate completely. When desired thinkness has been reached adjust the flavor with salt and pepper.
For garnish use roasted pumpkin seeds, walnuts, pecans or sour cream.
Makes: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MTKRITTER.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 9.3 g
- Cholesterol: 19.4 mg
- Sodium: 840.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 6.0 g
- Protein: 10.1 g
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