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Butternut Bisque -- e-w

Source of Recipe

Heart Healthy Recipes 2001
Butternut Bisque -- e-w
Serves: 6

1 tsp. stick margarine
1 large onion, coarsely chopped
1 medium butternut squash (about 1-1/2 lbs.) peeled, seeded and cut into 1/2-in. pieces
2 14 oz. cans reduced-sodium chicken broth, ‘divided’
1/2 tsp. ground nutmeg – or – freshly grated nutmeg
1/8 tsp. white pepper
Optional: Plain nonfat yogurt and chives for garnish

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.

Process squash mixture, in 2 batches, in food processor until smooth. Return soup to saucepan; add remaining can of broth, nutmeg and pepper. Simmer, uncovered, stirring occasionally*.

Ladle soup into soup bowls, Place yogurt into pastry bag fitted with a round decorating tip. Pipe onto soup in decorative design and garnish with chives if desired.

* At this point, soup may be covered and refrigerated up to 2 days before serving. Reheat over medium heat, stirring occasionally.

One serving w/o optional items equals: 79 calories…1 gm fat ( trace saturated)…5 gm protein…14 gm carbohydrate… 0 mg cholesterol…107 mg sodium…4 gm fiber +++EXC: 1 starch +++WWP: 1