Butternut Squash and Carrot Bisque
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 83.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 550.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.5 g
- Protein: 2.3 g
View full nutritional breakdown of Butternut Squash and Carrot Bisque calories by ingredient
Introduction
I change this up based on what I have in the house--carrots, butternut squash, or even canned pumpkin. I like to add nutmeg, and a dash of salt and pepper, but you can season to your own tastes. I change this up based on what I have in the house--carrots, butternut squash, or even canned pumpkin. I like to add nutmeg, and a dash of salt and pepper, but you can season to your own tastes.Number of Servings: 4
Ingredients
-
1/2 c. onion, chopped
1 tsp. olive oil
4 medium carrots, chopped
1 and 1/2 c. butternut squash, peeled and chopped
3 c. vegetable stock (or chicken broth)
dash nutmeg, salt, and pepper
Directions
Saute onion in olive oil until golden.
Add stock, carrots, squash, and seasonings and bring to a boil.
Reduce heat and simmer, covered, until vegetables are tender.
When soup has cooled slightly, work in batches to puree in blender to your desired consistency, or invest in an immersion blender to puree right in the pot.
Yields approximately four 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KNITWRITER.
Add stock, carrots, squash, and seasonings and bring to a boil.
Reduce heat and simmer, covered, until vegetables are tender.
When soup has cooled slightly, work in batches to puree in blender to your desired consistency, or invest in an immersion blender to puree right in the pot.
Yields approximately four 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KNITWRITER.
Member Ratings For This Recipe
-
POLLYREDCORN
