Butternut Bisque Recipe

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Ingredients:

Serving

1 large butternut squash (split in half and seeded )
6 cups chicken stock
4 tbsp butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups half-and-half
1/4 tsp nutmeg
salt and pepper (black pepper is fine but white pepper compliments this soup well)

Directions:

Preheat oven to 350 degrees.
Place squash face down in a baking dish filled with 1 inch water.
Roast squash for 1 hour until tender.
In large saucepan saute onion and celery in 2 tbsp butter until tender, but not browned.
Scrape butternut squash flesh from skin and add to sauce pan.
Add 2 tbsp butter and mash squash and vegies together, add salt and pepper to taste.
Pour Chicken Stock (fresh tastes best, but canned can be substituted) into sauce pan and bring to a simmer.
Add nutmeg.
Simmer for 20 minutes, allowing for flavors to meld.
Blend with immersion blender until smooth.
Add half and half and bring to temperature (DO NOT BOIL).
Salt and pepper, to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.95 Kcal (808 kJ)
Calories from fat	117.19 Kcal
		% Daily Value*
Total Fat	13.02g	20%
Cholesterol	37.45mg	12%
Sodium	288.4mg	12%
Potassium	373.56mg	8%
Total Carbs	13.33g	4%
Sugars	5.02g	20%
Dietary Fiber	1.02g	4%
Protein	7.34g	15%
Vitamin C	5.9mg	10%
Vitamin A	0.2mg	8%
Iron	0.2mg	1%
Calcium	72.9mg	7%

Amount Per 100 g
Calories	68.26 Kcal (286 kJ)
Calories from fat	41.46 Kcal
		% Daily Value*
Total Fat	4.61g	20%
Cholesterol	13.25mg	12%
Sodium	102.03mg	12%
Potassium	132.15mg	8%
Total Carbs	4.71g	4%
Sugars	1.78g	20%
Dietary Fiber	0.36g	4%
Protein	2.6g	15%
Vitamin C	2.1mg	10%
Vitamin A	0.1mg	8%
Iron	0.1mg	1%
Calcium	25.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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