Friday, October 22, 2010

Roasted Butternut Bisque

Roasted Butternut Bisque

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.

Nutritional Information

Calories:
104 (26% from fat)
Fat:
3g (sat 1.9g,mono 0.8g,poly 0.1g)
Protein:
4.8g
Carbohydrate:
15.9g
Fiber:
0.7g
Cholesterol:
8mg
Iron:
1.1mg
Sodium:
616mg
Calcium:
143mg
Katy McNulty, Sewickley, PA, Cooking Light, NOVEMBER 2008

No comments:

Post a Comment