butternut squash bisque
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 213.7
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 392.0 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.2 g
- Protein: 4.9 g
View full nutritional breakdown of butternut squash bisque calories by ingredient
Introduction
I adapted this from a recepe for fasolatha found on allrecepes.com to be more like butternut squash bisque which I had at the elephant's delecatessin in Portrland Oregon. It's a reaaly great soup for those cold autumn days and a great tasting way to get some squash into your families diet. I adapted this from a recepe for fasolatha found on allrecepes.com to be more like butternut squash bisque which I had at the elephant's delecatessin in Portrland Oregon. It's a reaaly great soup for those cold autumn days and a great tasting way to get some squash into your families diet.Number of Servings: 10
Ingredients
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2 cups white kidney, navy or great northern beans
1 butternut squash or canned pumpkin
1 onion thinly sliced
1 stalk celery, chopped
2 small carrots, sliced
2 cups diced tomatoes
1 cup tomato sauce
2 tsp dried oregano
2 tsp dried thyme
1/2 cup olive oil
3 cups water or chicken broth
4 T parsley
salt to taste
pepper to taste
chicken bouillon to taste
Directions
1)rinse beans. place in large stock pot with water, boil for 3 minutes let stand one hour then drain. OR use canned beans only use 4 cups, skipping this step.
2) while the beans are soaking rinse the squash (if using fresh rather than canned) slice lengthwise in half and scoop out the seeds (--you can bake the seeds separately just like pumpkin seeds for a tasty snack if desired) place upside down on a greased cookie sheet and bake in a 350 degree oven for 1 hour. let it cool for awhile then scoop out the squash pulp to add to the soup. discard or compost the skin.
3)cover the beans wirth 3 cups water and boil. add veggies, spices and olive oil. cover simmer on med-low for 50-60 minutes or use a pressure cooker for 3 to 4 minutes at 15 lbs pressure.
4) taste and adjust spices to your liking as needed. I like to mash some of the beans. if too thick for you just thin with more water or broth.
5) serve with a nice crusty whole wheat garlic bread or a toasted ham and cheese sandwich--yum!
about 10 (1 1/2 - 2 cup) servings
Number of Servings: 10
Recipe submitted by SparkPeople user DLMTLE.
2) while the beans are soaking rinse the squash (if using fresh rather than canned) slice lengthwise in half and scoop out the seeds (--you can bake the seeds separately just like pumpkin seeds for a tasty snack if desired) place upside down on a greased cookie sheet and bake in a 350 degree oven for 1 hour. let it cool for awhile then scoop out the squash pulp to add to the soup. discard or compost the skin.
3)cover the beans wirth 3 cups water and boil. add veggies, spices and olive oil. cover simmer on med-low for 50-60 minutes or use a pressure cooker for 3 to 4 minutes at 15 lbs pressure.
4) taste and adjust spices to your liking as needed. I like to mash some of the beans. if too thick for you just thin with more water or broth.
5) serve with a nice crusty whole wheat garlic bread or a toasted ham and cheese sandwich--yum!
about 10 (1 1/2 - 2 cup) servings
Number of Servings: 10
Recipe submitted by SparkPeople user DLMTLE.