Butternut Bisque

1 hours Prep: 20 minutes Cook: 30 minutes

224 calories per serving view nutrition facts

12 cups suggest servings

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Ingredients

1	tablespoon	vegetable oil
1	large	spanish onion
3	large	carrots	sliced
1	large	butternut squash	peeled, cut into 1-inch chunks
6	cups	chicken broth	or broth
1	x	salt
1	x	nutmeg	freshly ground
1	x	black pepper	freshly ground
1	x	chives	for garnish

Directions

HEAT OIL IN 4-QUART POT.

Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often.

Add squash and 4 cups stock.

Bring to boil.

Simmer, covered, until vegetables are soft, about 20 minutes.

Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth.

Return to pot.

Stir in liquid, remaining stock and water to thin soup.

Soup should be thick.

Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months.

Serve hot, garnished with chives.

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Nutrition Facts

Serving Size 500g

Amount per Serving

Calories 224 30% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 561mg	23%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	9%
Sugars 13.0g
Protein 11.0g	21%

Vitamin A	296%		Vitamin C	26%
Calcium	7%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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