Basil Squash Bisque
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 110.0
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 239.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
View full nutritional breakdown of Basil Squash Bisque calories by ingredient
Introduction
Traditional rice-thickened bisque. The color will lean to green if you use the prescribed fresh ingredients. Reduce quantities of herbs if you are cooking with dried. Traditional rice-thickened bisque. The color will lean to green if you use the prescribed fresh ingredients. Reduce quantities of herbs if you are cooking with dried.Number of Servings: 10
Ingredients
-
* Olive Oil, 1 tbsp
* Onions, raw, 1 cup, chopped
* Basil, 4 tbsp
* Butternut Squash, 6 cup, cubes
* White Rice, long grain, 2 cup cooked (1/2 cup dry rice)
* Garlic, 3 cloves
* Rosemary, 1 tsp
* Salt, 1 tsp
Directions
Cook rice first by prepping according the directions for water to rice ratio but cook 10 minutes after reaching boiling. Then turn off stove and leave on burner for 10 more minutes (prevents burning rice). (1/2 cup dry rice)
Halve, seed, and peel butternut (I use carrot peeler) and cook halves in the microwave in for 4 min.
Cool under running water and cube, then cook again in microwave a few more minutes until softened.
while squash is in microwave, sautee garlic and onion in oil.
Add squash to onion and garlic and sautee a few minutes. Add all sautee to pot of rice with enough hot water to cover everything.
Add herbs, bruising them and tearing them with fingers and simmer.
Puree in blender and return to pot to simmer low heat.
Puree a second time adding water to desired consistency.
Variations to recommend: more squash and less rice will produce richer squash flavor (if you prefer)
Serve with fresh ground black pepper and a hearty bread.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AUTENTICA.
Halve, seed, and peel butternut (I use carrot peeler) and cook halves in the microwave in for 4 min.
Cool under running water and cube, then cook again in microwave a few more minutes until softened.
while squash is in microwave, sautee garlic and onion in oil.
Add squash to onion and garlic and sautee a few minutes. Add all sautee to pot of rice with enough hot water to cover everything.
Add herbs, bruising them and tearing them with fingers and simmer.
Puree in blender and return to pot to simmer low heat.
Puree a second time adding water to desired consistency.
Variations to recommend: more squash and less rice will produce richer squash flavor (if you prefer)
Serve with fresh ground black pepper and a hearty bread.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AUTENTICA.