Butternut Squash Bisque
"Got this recipe from Simon Pearce restaurants (and their website) in Pennsylvania and Vermont. It's very rich and delicious!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (441.4 g)
- Calories 558.7
- Total Fat - 28.4 g
- Saturated Fat - 10.2 g
- Cholesterol - 41.1 mg
- Sodium - 37.4 mg
- Total Carbohydrate - 69.7 g
- Dietary Fiber - 3.1 g
- Sugars - 35.9 g
- Protein - 10.6 g
- Calcium - 179.1 mg
- Iron - 2.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook squash and onion in lightly salted water till squash is very tender. Drain well in wire-mesh strainer. Return to pan and puree with immersion blender, or place in regular blender to puree. Add remaining ingredients to squash in pan, heat on med/low heat just till hot, not boiling. Stir occasionally. Taste and season with salt and pepper as needed. If you like, you could serve it with a small dollop of sour cream on top in the bowl. YUM!
Tips
No special items needed.
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