Butternut squash & apple bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
20 oz butternut squash , diced into 1" pieces1/4 cup butter 1 medium onion, chopped 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 cloves garlic, minced 1 large Braeburn or Gala apples, peeled, cored and chopped 3 c reduced-sodium chicken broth 1 cup apple cider or apple juice 1/2 tsp each cinnamon & nutmegS&P to taste
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, cinnamon, & nutmeg. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. add S& p to taste
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
2. When slightly cooled, puree in pot using an immersion blender. add S& p to taste
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
Nutritional Info Amount Per Serving
- Calories: 140.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 505.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.7 g
- Protein: 1.9 g
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