Roasted Butternut Bisque

"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

Yield:

4 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Katy McNulty, Sewickley, PA,

November 2008