Squash Bisque Recipe

Summary

Servings4Cuisine

Ingredients

 Butternut squash1 Pound
 Celery stalk1
 Apple1 Medium
 Potato1 Small
 Onion1 Small
 Carrot1 Medium
 Butternut squash1 Pound, peeled, seeded, and sliced (1 Small)
 Stalk celery1 , sliced
 Apple1 Medium, peeled and sliced
 Potato1 Small, peeled and sliced
 Onion1 Small, sliced
 Carrot1 Medium, scraped
 Dried oregano1⁄4 Teaspoon
 Dried oregano1⁄4 Teaspoon
 Dried rosemary1⁄4 Teaspoon
 Dried rosemary1⁄4 Teaspoon
 Chicken broth1 Can (10 oz)
 Chicken broth1 Can (10 oz)
 Skim milk3⁄4 Cup (12 tbs)
 Skim milk3⁄4 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

Combine first 9 ingredients in a large Dutch oven; cover and simmer 20 to 30 minutes or until vegetables are tender.
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.
Quantcast