Butternut Squash Bisque Recipe

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Ingredients:

Serving

4 lbs butternut squash (12 cups peeled and diced )
1 (15 oz) can cannellini beans
2 (15 oz) cans reduced-sodium chicken broth
2 onions, chopped
3 garlic cloves, chopped
2 tbsp butter
2 tbsp olive oil
3/4 tsp salt
3/4 tsp turmeric
3/4 tsp nutmeg
3/4 tsp pepper
2 cups skim milk

Directions:

In a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes).
In saute pan, melt butter, add olive oil, onion and garlic, cooking until soft.
Add onion mixture to squash.
Drain and rinse beans, and add to squash.
Puree squash/bean/onion mixture in blender, taking care (hot) OR puree in the pot with a hand blender.
Add spices, and milk, heating through.
Serve with warm whole grain artisan bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.66 Kcal (551 kJ)
Calories from fat	38.93 Kcal
		% Daily Value*
Total Fat	4.33g	7%
Cholesterol	5.91mg	2%
Sodium	187.3mg	8%
Potassium	640.7mg	14%
Total Carbs	22.56g	8%
Sugars	5.87g	23%
Dietary Fiber	3.59g	14%
Protein	3.17g	6%
Vitamin C	33.7mg	56%
Vitamin A	1.5mg	51%
Iron	1.6mg	9%
Calcium	164.8mg	16%

Amount Per 100 g
Calories	58.78 Kcal (246 kJ)
Calories from fat	17.38 Kcal
		% Daily Value*
Total Fat	1.93g	7%
Cholesterol	2.64mg	2%
Sodium	83.62mg	8%
Potassium	286.03mg	14%
Total Carbs	10.07g	8%
Sugars	2.62g	23%
Dietary Fiber	1.6g	14%
Protein	1.42g	6%
Vitamin C	15.1mg	56%
Vitamin A	0.7mg	51%
Iron	0.7mg	9%
Calcium	73.6mg	16%

* 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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