Mark's EF Butternut Bisque

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 5.4 g
  • Cholesterol: 15.1 mg
  • Sodium: 531.9 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Mark's EF Butternut Bisque calories by ingredient
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Got this out of Everyday Foods Magazine. Got this out of Everyday Foods Magazine.
Number of Servings: 12


    3 Tablespoons Butter
    1 Medium Onion
    2 Garlic Cloves
    1/2 Teaspoon Dried Thyme
    1/4 Teaspoon Cayenne Pepper, plus more for garnish (optional)
    Course Salt - to taste
    1 Large Butternut Squash ( about 4 pounds), peeled, seeded, and cut into 1 inch cubes
    1 can (14.5 ounces) reduced-sodium chicken broth
    1 Cup half-and-half
    1 Tablespoon fresh lemon juice
    Sour Cream, for serving


1. In a large saucepan, heat butter over medium heat, add onion, garlic, thyme, cinnamon, and cayenne pepper. Season with salt and cook, stirring occasionally, until onion is softened (5-7 minutes).
2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer and cook until squash is tender, (about 20 minutes).
3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

To Freeze - Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.

To Reheat - run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

Number of Servings: 12

Recipe submitted by SparkPeople user CHRISTIMC11.

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