Butternut Squash and Tomato Bisque

By Hklbrries

Ingredients

• 3 1/2 pounds butternut squash (4 cups squash pulp)
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 (28-ounce) can whole tomatoes, undrained
• 1 to 2 tablespoons maple syrup or honey
• 3 1/2 cups lower-sodium vegetable broth, divided
• 1/4 teaspoon salt
• Chopped tomato

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F.

Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups.

Heat butter and oil in a Dutch oven. Add onion; sauté 5 minutes.

Place tomatoes with liquid in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, vegetable broth and salt to Dutch oven; stir well and cook until thoroughly heated. Garnish with chopped tomato.

Nutrition Information:
Per serving
143 calories
7 g fat
3 g protein
20 g carbohydrates
4 g fiber
540 mg sodium