Butternut Bisque Recipe
Butternut bisque is a spiced squash soup. Prepared in a chicken soup base with a dash of nutmeg for flavor, the butternut squash bisque is cooked along with onions. Seasoned with white pepper to taste, the butternut bisque is served warm with a yogurt or chives garnsih.
Ingredients
1 medium butternut squash
1 teaspoon margarine or butter
1 large onion, coarsely chopped
2 cans (about 14 ounces each) reduced- sodium or regular chicken broth, divided
1/2 teaspoon ground nutmeg or freshly grated nutmeg
1/8 teaspoon ground white pepper
Plain nonfat yogurt and chives for garnish
Directions
Peel squash; cut flesh into 1/2-inch pieces.
Set aside.
Melt margarine in large saucepan over medium heat.
Add onion.
Cook and stir 3 minutes.
Add squash and 1 can broth.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 20 minutes or until squash is very tender.
Process squash mixture, in 2 batches, in food processor until smooth.
Return soup to saucepan; add remaining can of broth, nutmeg and pepper.
Simmer, uncovered, 5 minutes, stirring occasionally Ladle soup into soup bowls.
Place yogurt in pastry bag fitted with round decorating tip.
Pipe yogurt onto soup in decorative design.
Garnish with chives, if desired.
Set aside.
Melt margarine in large saucepan over medium heat.
Add onion.
Cook and stir 3 minutes.
Add squash and 1 can broth.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 20 minutes or until squash is very tender.
Process squash mixture, in 2 batches, in food processor until smooth.
Return soup to saucepan; add remaining can of broth, nutmeg and pepper.
Simmer, uncovered, 5 minutes, stirring occasionally Ladle soup into soup bowls.
Place yogurt in pastry bag fitted with round decorating tip.
Pipe yogurt onto soup in decorative design.
Garnish with chives, if desired.
