Butternut Squash Bisque

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 201.9
  • Total Fat: 9.3 g
  • Cholesterol: 10.8 mg
  • Sodium: 154.2 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Butternut Squash Bisque calories by ingredient



Number of Servings: 8

Ingredients

    2 tablespoons unsalted butter
    1 tablespoon plus 2 tablespoons extra virgin olive oil
    1/2 cup chopped celery
    1/2 cup chopped carrot
    1 whole diced onion
    2 sage sprigs
    3 medium sized yukon gold potatoes
    1 whole butternut squash, peeled and cubed
    3 cups chicken stock
    1/2 cup skim milk

Directions

Brown carrot, celery with the sage and onion in 2 tablespoons butter and 1 tablespoon evoo. Season. Once onions are translucent, add potatoes. Add another tablespoon of evoo and stir, season again. Then add the butternut squash. Add the remaining evoo and season again. Add the chicken stock, cover and cook on medium heat for about 15 minutes until the squash and potatoes are soft. Once the vegetables are soft, remove the sage sprigs and use an immersion blender to blend the soup until smooth. Then stir in the 1/2 cup of milk.

Serving Size: 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user KENDALAM.