Winter Squash Bisque for 4
Recipe from
Better Homes and Gardens
Butternut or buttercup squash works equally well in this surprisingly sweet autumn soup. Use 1-1/2 pounds and use any remaining squash in a side dish.
Servings:
Makes 4 side-dish servings.
Prep Time:
15 mins
Total Time:
50 mins
Ingredients
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1medium acorn squash (about 1-1/2 pounds)see savings
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2 cupschicken brothsee savings
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1/4 teaspoonground gingersee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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Dashground cinnamonsee savings
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1 cuphalf-and-half or light creamsee savings
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1/4 cupdairy sour cream (optional)see savings
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Fresh chives (optional)see savings
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Directions
1.
Halve squash; remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling; place squash in steamer basket.
2.
Cover and steam for 25 to 30 minutes or until squash can be pierced easily with a fork. Carefully remove steamer basket from saucepan. Reserve steaming liquid in saucepan.
3.
Using a spoon, scoop squash pulp out of the peel; discard peel. Place squash pulp in a blender container or food processor bowl. Cover and blend or process until mixture is smooth, adding as much of the reserved liquid as necessary.
4.
Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half or cream. Heat through. If desired, garnish each serving with a dollop of sour cream and chives. Makes 4 side-dish servings.
Nutrition information
Per serving: Calories 156, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 485 mg, Carbohydrate 18 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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