Roasted Butternut Squash Bisque
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 228.8
- Total Fat: 5.0 g
- Cholesterol: 3.7 mg
- Sodium: 581.0 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 9.8 g
- Protein: 5.8 g
View full nutritional breakdown of Roasted Butternut Squash Bisque calories by ingredient
Introduction
Use fat-free buttermilk to lower the fat. I couldn't find it at my grocery store. Use fat-free buttermilk to lower the fat. I couldn't find it at my grocery store.Number of Servings: 4
Ingredients
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4 cups peeled butternut squash, cubed
2 large carrots, peeled and sliced
2 medium apples, peeled and diced
1 medium onion, sliced
1 garlic clove, minced
1 tbsp extra-virgin olive oil
3 bay leaves
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 1/2 cups organic vegetable broth
1 1/2 cups low-fat buttermilk
Directions
Preheat oven to 375 degrees.
Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.
When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.
Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH2007.
Toss together the squash, carrots, apple, onion, and garlic with olive oil. Place in a roasting pan and sprinkle with salt and pepper. Bale at 375 degrees for 45-60 minutes or until tender.
When done roasting, place squash mixture in a Dutch oven. Add vegetable broth. Heat over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in buttermilk.
Place one-third of the mixture in a blender and blend until smooth. Place in a large bowl. Repeat with remaining squash mixture. Garnish with fresh parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH2007.