Butternut Bisque
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 8 servings (2 quarts).
A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. — Marion Tipton, Phoenix, Arizona
Ingredients
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2 medium carrots, sliced
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2 celery ribs with leaves, chopped
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2 medium leeks (white portion only), sliced
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1 jalapeno pepper, seeded and minced
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1/4 cup butter
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2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
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2 cans (14-1/2 ounces each) chicken broth
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1/2 teaspoon ground ginger
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1/2 cup half-and-half cream
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1/2 cup chopped pecans, toasted
Directions
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1.
In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
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2.
Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
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3.
Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
Nutrition Facts
1 cup: 191 calories, 13g fat (5g saturated fat), 23mg cholesterol, 439mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 3g protein.
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