Butternut Bisque Recipe

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Ingredients:

Serving

2 medium sliced carrots
2 chopped celery ribs, with leaves
2 medium sliced leeks (white portion only )
1/4 cup butter
2 lbs peeled seeded and cubed butternut squash (about 6 cups)
2 (14 1/2 oz) cans chicken broth
1/2 tsp ground ginger
1/2 cup half-and-half cream
1/2 tsp salt
1 1/2 tsp white pepper

Directions:

In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
Add the squash, broth and ginger; bring to a boil.
Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
Add cream, salt and pepper; mix well.
Heat through but do not boil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.47 Kcal (609 kJ)
Calories from fat	68.18 Kcal
		% Daily Value*
Total Fat	7.58g	12%
Cholesterol	20.85mg	7%
Sodium	210.67mg	9%
Potassium	562.85mg	12%
Total Carbs	19.63g	7%
Sugars	4.25g	17%
Dietary Fiber	3.6g	14%
Protein	2.46g	5%
Vitamin C	28.5mg	48%
Vitamin A	1.4mg	45%
Iron	1.6mg	9%
Calcium	99mg	10%

Amount Per 100 g
Calories	73.8 Kcal (309 kJ)
Calories from fat	34.59 Kcal
		% Daily Value*
Total Fat	3.84g	12%
Cholesterol	10.58mg	7%
Sodium	106.88mg	9%
Potassium	285.55mg	12%
Total Carbs	9.96g	7%
Sugars	2.15g	17%
Dietary Fiber	1.83g	14%
Protein	1.25g	5%
Vitamin C	14.5mg	48%
Vitamin A	0.7mg	45%
Iron	0.8mg	9%
Calcium	50.2mg	10%

* 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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