Butternut Squash Bisque
Recipe Ingredients and Instructions to Download and Print: Butternut Squash Bisque (PDF)
Makes 6 servings | Serving size: 1 cup
1 large butternut squash or 1 (20 oz.) bag frozen butternut squash
½ cup scallions, chopped
3 cups low-sodium vegetable or chicken broth
2 carrots, peeled and sliced
1 apple, chopped
1 potato, peeled and chopped
1 large onion, chopped
2 cloves garlic (or 1 tablespoon minced garlic)
1 teaspoon dried oregano
½ teaspoon dried rosemary
5 oz. fat-free evaporated milk
- Peel, seed, and coarsely chop the squash. Disregard this step if using frozen squash.
- In a 3-quart saucepan, combine scallions, squash, broth, carrots, apples, potatoes, onions, parsley, garlic, oregano, and rosemary. Cover and cook over medium heat until the vegetables are tender, about 30-minutes.
- Puree soup in a blender or use an immersion blender, working in batches.
- Stir in the milk, adding more if the bisque is too thick.