Butternut squash, corn and cauliflower bisque
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 720.0
- Total Fat: 4.2 g
- Cholesterol: 7.4 mg
- Sodium: 923.2 mg
- Total Carbs: 142.6 g
- Dietary Fiber: 30.5 g
- Protein: 37.1 g
View full nutritional breakdown of Butternut squash, corn and cauliflower bisque calories by ingredient
Introduction
Adapted from Vegetarian Times Adapted from Vegetarian TimesNumber of Servings: 1
Ingredients
-
1 Tbsp. white flour
1 cup veggie broth
1/4 tsp dry (or about 1/2 tsp fresh) thyme
12 oz. package of frozen butternut squash
4 cups frozen cauliflower
1.5 cup frozen corn
1.5 cup skim milk
pepper to taste
salt to taste
Tips
This was a little bland - if you eat meat it would probably taste good with little pieces of ham or chicken added at the end.
Directions
Blend thyme, flour and veggie broth in th food processor while the squash puree is heating up in a saucepan. Add the blended thyme/flour/broth to the saucepan and bring to a boil.
Meanwhile, microwave the frozen cauliflower and corn for about 5 minutes.
Add the milk to the saucepan and stir, let it cook until some of the liquid comes off and it's as thick as you want it (about 5-10 minutes). Add the cauliflower and corn to the saucepan and heat until it's hot enough.
Add salt and/or pepper at the table if desired.
Serving Size: Makes 3 bowls of soup, appropriate for dinner or lunch
Number of Servings: 1
Recipe submitted by SparkPeople user APPLESBANANAS.
Meanwhile, microwave the frozen cauliflower and corn for about 5 minutes.
Add the milk to the saucepan and stir, let it cook until some of the liquid comes off and it's as thick as you want it (about 5-10 minutes). Add the cauliflower and corn to the saucepan and heat until it's hot enough.
Add salt and/or pepper at the table if desired.
Serving Size: Makes 3 bowls of soup, appropriate for dinner or lunch
Number of Servings: 1
Recipe submitted by SparkPeople user APPLESBANANAS.