Squash Bisque Recipe
Summary
Ingredients
| Butternut squash | 1 Pound | |
| Celery stalk | 1 | |
| Apple | 1 Medium | |
| Potato | 1 Small | |
| Onion | 1 Small | |
| Carrot | 1 Medium | |
| Butternut squash | 1 Pound, peeled, seeded, and sliced (1 Small) | |
| Stalk celery | 1 , sliced | |
| Apple | 1 Medium, peeled and sliced | |
| Potato | 1 Small, peeled and sliced | |
| Onion | 1 Small, sliced | |
| Carrot | 1 Medium, scraped | |
| Dried oregano | 1⁄4 Teaspoon | |
| Dried oregano | 1⁄4 Teaspoon | |
| Dried rosemary | 1⁄4 Teaspoon | |
| Dried rosemary | 1⁄4 Teaspoon | |
| Chicken broth | 1 Can (10 oz) | |
| Chicken broth | 1 Can (10 oz) | |
| Skim milk | 3⁄4 Cup (12 tbs) | |
| Skim milk | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 274 Calories from Fat 8
% Daily Value*
Total Fat 0.9 g1.4%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 1.7 mg0.6%
Sodium 455.3 mg19%
Total Carbohydrates 65 g21.5%
Dietary Fiber 10.6 g42.2%
Sugars 22.6 g
Protein 9 g17.3%
Vitamin A 588.1% Vitamin C 121.9%
Calcium 27.9% Iron 16.5%
*Based on a 2000 Calorie diet
Directions
Spoon half of vegetable mixture into container of electric blender, and process until smooth.
Repeat procedure with remaining vegetable mixture.
Return pureed mixture to Dutch oven; stir in skim milk.
Cook over low heat, stirring constantly, until mixture is thoroughly heated.
Chef
