Winter Squash Bisque
Recipe from
Better Homes and Gardens
This side-dish squash soup recipe makes 12 servings, ideal to serve a crowd, the family, or when planning to have leftovers.
Servings:
makes 12 servings, ideal to serve a crowd, the family, or when planning to have leftovers.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
Ingredients
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6 mediumacorn squashsee savings
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3 14-ounce canschicken brothsee savings
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3/4 teaspoonsground gingersee savings
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3/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1/8 teaspoonground cinnamonsee savings
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1-1/2 cupshalf-and-half or light creamsee savings
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3/4 cupdairy sour cream (optional)see savings
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Fresh thyme sprigs (optional)see savings
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Directions
1.
Halve squash and remove seeds. Place squash halves, cut sides down, on a baking dish. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
2.
Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp in batches in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
3.
Stir together pureed squash and remaining chicken broth in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half or light cream. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs. Makes 12 side-dish servings.
Nutrition information
Per serving: Calories 142, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 491 mg, Carbohydrate 24 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 17%, Vitamin C 34%, Calcium 11%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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