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Butternut Bisque

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Course Soups & Stews
Servings 4 servings

Ingredients
  

  • 1 large butternut squash
  • 3/4 cup chopped onion
  • 1 clove garlic pressed
  • 1 apple cored and diced
  • 2 teaspoons unsalted butter
  • 2 tablespoons whole wheat flour
  • 1 teaspoon curry powder
  • 1 teaspoon ground nutmeg
  • 4 cups low sodium vegetable broth divided
  • 1 tablespoon tomato paste
  • 1/2 cup evaporated skim milk
  • 1/2 teaspoon sage

Instructions
 

  • Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
  • Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
  • Add flour, curry powder and nutmeg and continue to cook until apple is tender.
  • Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
  • Pour contents into a large saucepan or Dutch oven.
  • Add remaining broth, tomato paste, evaporated milk and sage.
  • Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.

Notes

NUTRITION per serving: 224 Calories; 2g Fat; 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4
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