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Butternut Bisque

 
Butternut Bisque
54

Yield

12

cups

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 tablespoon vegetable oil
1 large spanish onions
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. Purée 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.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 about 3 years ago

This is too cute, and just in time for Halloween! That skeleton is so cute. LOL.

Nutrition Facts

Serving Size 500g (17.6 oz)
Amount per Serving
Calories 22430% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 561mg 23%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 296% Vitamin C 26%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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