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Roasted Butternut Bisque

Yield 4 servings (serving size: 1 1/3 cups)
"I am a student in culinary school and also a volunteer at the local farmers' market. I enjoy creating dishes such as this soup using fresh seasonal vegetables when they first appear at the market." —Katy McNulty, Sewickley, PA

Ingredients

  • 4 cups cubed peeled butternut squash (about 1 pound)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove, finely chopped
  • 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 1/2 cups fat-free buttermilk
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutrition Information

  • calories 104
  • caloriesfromfat 26 %
  • fat 3 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 4.8 g
  • carbohydrate 15.9 g
  • fiber 0.7 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 616 mg
  • calcium 143 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.

  3. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.