Butternut Squash Bisque
1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.
2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.
3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.
- 3 g Fat
- 1 g Saturated fat
- 4 mg Cholesterol
- 449 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 4 g Protein
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Nutritional Information
- 3 g Fat
- 1 g Saturated fat
- 4 mg Cholesterol
- 449 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 4 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.
2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.
3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.