Roasted Butternut Bisque

By Ritamay

Ingredients

• 4 cups cubed peeled butternut squash (about 1 lb.)
• Cooking spray
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 1 T. butter
• 2 T. finely chopped shallots
• 1 garlic clove, finely chopped
• 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 1/2 cups fat-free buttermilk
• 1 T. chopped fresh flat-leaf parsley

Preparation

Step 1

Preheat oven to 375º. Place squash in a 2-qt. baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375º for 30 minutes, or until tender. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley. Yield: 4 servings (serving size: 1⅓ cups).

CALORIES 104 (26% from fat); FAT 3g (sat 1.9g, mono 0.8g, poly 0.1g); PROTEIN 4.8g; CARB 15.0g; FIBER 0.7g; CHOL 8mg; IRON 1.1mg; SODIUM 616mg; CALC 143mg