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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 26%
  • Fat: 3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.8g
  • Carbohydrate: 15.9g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 616mg
  • Calcium: 143mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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