Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 oz good olive oil2 oz unsalted butter1 cup diced Spanish onion¼ sliced Jalapeno pepper1 teaspoon minced garlic1 teaspoon minced ginger4 cups diced butternut squash1 cup white wine4 cups vegetable stockNutmeg to tasteCinnamon to tasteSalt to taste Thyme if it pleases you
In a stock pot melt the butter with the olive oil.
Add the onion and cook on low until the onions begin to turn clear.
Add garlic, jalepeno and ginger and cook for 1 minute.
Add the wine, squash and vegetable broth.
Boil then reduce to a simmer. Cook until the squash is tender. I added Thyme stems and removed them when I removed it from stove.
Once tender, remove from stove and add cinnamon and nutmeg to taste.
Puree the soup with a hand blender. If you want to add the calories for a special occasion, take a tsp of 35% cream. When the soup is in the bowl, place the spoon just below the surface so the cream is on top then you can swirl it with the spoon to look pretty .
Number of Servings: 8
Recipe submitted by SparkPeople user PINTO139.
Add the onion and cook on low until the onions begin to turn clear.
Add garlic, jalepeno and ginger and cook for 1 minute.
Add the wine, squash and vegetable broth.
Boil then reduce to a simmer. Cook until the squash is tender. I added Thyme stems and removed them when I removed it from stove.
Once tender, remove from stove and add cinnamon and nutmeg to taste.
Puree the soup with a hand blender. If you want to add the calories for a special occasion, take a tsp of 35% cream. When the soup is in the bowl, place the spoon just below the surface so the cream is on top then you can swirl it with the spoon to look pretty .
Number of Servings: 8
Recipe submitted by SparkPeople user PINTO139.
Nutritional Info Amount Per Serving
- Calories: 216.5
- Total Fat: 15.3 g
- Cholesterol: 18.6 mg
- Sodium: 572.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.3 g
- Protein: 1.6 g
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