Roasted Butternut Squash Bisque
- Number of Servings: 4
Ingredients
4 cups peeled butternut squash, cubed2 large carrots, peeled and sliced2 medium apples, peeled and diced1 medium onion, sliced1 garlic clove, minced1 tbsp extra-virgin olive oil3 bay leaves1/4 tsp sea salt1/4 tsp freshly ground black pepper2 1/2 cups organic vegetable broth1 1/2 cups low-fat buttermilk
Preheat oven to 375 degrees.
Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.
When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.
Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH2007.
Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.
When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.
Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH2007.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 5.0 g
- Cholesterol: 3.7 mg
- Sodium: 581.0 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 9.8 g
- Protein: 5.8 g
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