A few nights ago I made a butternut squash risotto and found myself with half of a cooked squash left over. I thought about making macaroni and cheese with it but decided instead to make a bisque. This recipe is light, healthy and comes together really quickly (30 minutes or so) if you’ve already pre-cooked your squash (which is easy… cut it in half, place it in a roasting pan or on a cookie sheet and bake it at 350 degrees for 45 min-1 hour). It’s perfect for a cold day and goes great with grilled cheese on sourdough and a side salad.
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Ingredients
- 2-2 1/2 cup butternut squash - cooked, cubed
- 1/2 yellow onion - diced
- 1 carrot - diced
- 2 stalks celery - diced
- 1 clove garlic - minced
- 1/2 tsp sage
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp pepper
- 1 tsp salt
- pinch nutmeg
- pinch ginger
- 1 tbsp butter
- 3 tbsp flour
- 4 cup chicken broth
- 1/2 cup half and half - fat free
Instructions
- In a large saucepan, heat butter over medium heat. Add onion, garlic, celery and carrot. Cook, stirring occasionally until vegetables are tender, about 5 minutes.
- Sprinkle flour over top and mix so that all of the ingredients are coated. Cook for 2 minutes, stirring frequently.
- Add squash, broth and half-and-half. Bring to a boil. Reduce to a simmer, adding sage, thyme, paprika, cayenne pepper, black pepper, salt, nutmeg and ginger. Allow to simmer for 20-30 minutes (this will be about the same amount of time if you decide not to pre-cook your squash).
- Remove from heat and use a ladle to scoop the mixture into a blender (I was able to fit all of mine in one batch). Puree until smooth. Serve with a dollop of sour cream or cream cheese for garnish. Season with salt and pepper to taste.
Nutrition
Serving: 6serving | Calories: 103kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1007mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8168IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 1mg
