Butternut Squash Bisque

Recipe - Gourmet Garage Corporate

Prep Time15 Minutes

Servings8

Cook Time75 Minutes

Calories150

Ingredients

2 medium butternut squash, halved and seeded (about 4 pounds)

1 Tbs olive oil

1 garlic clove, minced

1/4 cup chopped shallots

1 cup dry white wine

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 bay leaf

4 cups less-sodium chicken broth

1 cup whole milk

1 Tbs honey

1 tsp kosher salt

1 tsp red wine vinegar

1/8 tsp white pepper

1 pinch cayenne pepper

Chopped fresh thyme leaves for garnish (optional)

Nonstick cooking spray

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place butternut squash halves, cut side up, on baking pan. Roast 1 hour or until squash is tender. Cool slightly. Remove and discard skin. Cut squash into large pieces; set aside.

2. In large saucepot, heat oil over medium heat. Add garlic and shallots, and cook 3 minutes. Stir in wine, allspice and nutmeg. Add squash and bay leaf, and cook 2 minutes, stirring occasionally. Add broth and heat to simmering; simmer 15 minutes, stirring occasionally.

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.

Nutritional Information

3 g Fat
1 g Saturated fat
4 mg Cholesterol
449 mg Sodium
25 g Carbohydrates
3 g Fiber
4 g Protein

15 minutes

Prep Time

75 minutes

Cook Time

Servings

150

Calories

Directions

3. Stir in milk, honey, salt, vinegar, white pepper and cayenne. Remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Serve warm, garnished with thyme, if desired.