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Roasted Butternut Bisque Recipe

   
 

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     Roasted Butternut Bisque

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 (1 1/3 c.)
Ingredients
4 c. cubed peeled butternut squash (about 1 lb.)
Cooking spray
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. butter
2 T. finely chopped shallots
1 garlic clove, finely chopped
2 1/2 c. organic vegetable broth
1 1/2 c. fat-free buttermilk
 
1 T. chopped fresh flat-leaf parsley
Instructions
Preheat oven to 375.
Place squash in 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bak3 30 minute or until tender.
Melt butter in Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil and cook 2 minutes. Stir in buttermilk. Reduce heat and cook 2 minutes, stirring constantly.
Place 1/3 of squash mixture in blender. Remove center piece of lid to let steam escape; secure lid on blender. Place clean towel over opening in lid. Blend until smooth. Pour into large bowl. repeat with remaining mixture. Sprinkle with parsley.


Originally Submitted 12/21/2014





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