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
