Butternut Squash Bisque
2 1/2 pounds
Rinse squash, cut in half lengthwise and scoop out seeds. Places halves cut side down in a 12 by 7 inch baking pan.
Peel, halve and core apples, add to pan along with 1/4 cup water.
Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
In a blender or food
processer, (I use a hand blender, works great, this way you can do it
right in the pan). Blend squash,apples and broth until smooth. Pour into
3 to 4 quart pan.
Add salt and pepper to taste, and garnish with chopped chives if desired.
Per Serving: 185 Calories; trace Fat (1.9% calories from fat); trace Saturated Fat; 11g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Fat.
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