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Butternut Squash Bisque

butternut squash bisque
Yield: 4 servings

  • 2 tablespoons canola oil
  • 1 medium onion chopped
  • 1 rib celery chopped
  • 2 clove garlic minced
  • 1 bayleaf
  • ½ teaspoon ground ginger
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoon nutmeg
  • 3 ½ pounds butternut squash peeled, seeded and chopped into one inch pieces
  • 2 -14 ½ ounce can reduced sodium chicken or vegetable broth
  • ½ cup milk

 

Heat oil in a heavy saucepan; add onions, celery, and garlic. Sauté 5 minutes until vegetables are soft but not brown. Add squash, broth, and spices. Cover and cook until the squash is tender – about 25 min. Remove from heat and puree in small batches in a blender. CAUTION: when pureeing, slightly vent the top of the blender and use a pulsing motion (quick on-off). This will prevent the walls and ceiling of your kitchen from turning a wonderful squash color. Or puree in the pot with a wand blender. After the soup is pureed add the milk and reheat.

 

Nutrition per 2 cup serving

Calories 400 | Fat 15g | Sat. fat 3g

Cholesterol 5mg | Sodium 160 mg | Carbs 60 g |Fiber 16g | Protein 14g

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