See Also: Butternut Bisque(recipes)
bisque(medicine)
bisque(1)(dictionary)
bisque(2)(dictionary)
bisque(dictionary)
Bisque(recipes)
bisque(dictionary)
Bisque - Croquet(gambling)
Shrimp Bisque(recipes)
Bisque Extraction - Croquet(gambling)

Butternut Bisque (recipes)


Butternut Bisque

Yield: Makes 6 servings (about 5 cups)



Ingredients:



1teaspoon margarine or butter

1large onion, coarsely chopped

1medium butternut squash (about 1-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces

2cans (about 14 ounces each) reduced-sodium or regular chicken broth, divided

1/2teaspoon ground nutmeg or freshly grated nutmeg

1/8teaspoon white pepper

Plain nonfat yogurt and chives (optional)









Preparation:





1.Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can chicken broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender. *At this point, soup may be covered and refrigerated up to 2 days before serving. Reheat over medium heat, stirring occasionally.2.Process squash mixture, in small batches, in food processor until smooth. Return soup to saucepan; add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.* 3.Ladle soup into soup bowls. Place yogurt in pastry bag fitted with round decorating tip. Pipe onto soup in decorative design. Garnish with chives.







Cream of Butternut Soup:

Add 1/2 cup whipping cream or half-and-half with second can of broth. Proceed as directed.





Nutritional Information:







Serving Size: about 3/4 cup bisque







Sodium

107 mg







Protein

5 g







Fiber

4 g







Carbohydrate

14 g







Saturated Fat









Total Fat

1 g







Calories from Fat

9 %







Calories

79









Dietary Exchange:







Starch

1