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Butternut Bisque Recipe
|Butternut squash||1 Medium|
|Onion||1 Large, coarsely chopped|
|Chicken broth||28 Ounce (Reduced Sodium / Regular, Divided, 2 Cans, 14 Ounce Each)|
|Ground nutmeg/Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Plain non-fat yogurt||2 Tablespoon (For Garnish)|
|Chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 947 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2087.4 mg87%
Total Carbohydrates 222 g73.9%
Dietary Fiber 38.1 g152.4%
Sugars 53.9 g
Protein 27 g53.4%
Vitamin A 3391% Vitamin C 608.9%
Calcium 88.9% Iron 67.6%
*Based on a 2000 Calorie diet
Melt margarine in large saucepan over medium heat.
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.