Creamy Butternut Bisque

Nothing warms like a hot bowl on a blustery cold winter's day which is why I am so-o-o proud of this brand spanking new recipe. It took a fair amount of tweaking to get the seasoning just right on this mild soup, but I did win the battle. 

The most terrific aspect of this soup is the calorie count. When comparing calories to nutritional values, both are winners with this beauty, packing a huge wallop when looking at the nutrition needed for an entire day. One thing should be kept in mind. The calorie count is based on approximately 3/4 cup servings. 
Here is my recipe:

1 cup onion, chopped

1/2 cup celery stalks, chopped

2 tablespoons butter

4 cups chicken stock, made from scratch, divided

1/4 cup cornstarch

3 tablespoons sugar

1 bay leaf

1 1/4 teaspoons salt to taste

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1 teaspoon ground cinnamon

2 1/2 pounds butternut squash peeled and cut into 1-inch cubes

3 medium potatoes peeled and cut into 1/2-inch cubes

1 1/2 cups milk

2 tablespoons Cognac

Here is how I made this soup:

1. Spray large saucepan or Dutch oven with non-stick cooking spray. Melt butter in Dutch oven; place onion and celery in melted butter. Cook until tender.

2. While onion and celery are cooking, dissolve cornstarch in 1/2 cup of chicken stock; set aside.

3. Add 1 1/2 cups chicken stock, sugar, bay  leaf and all seasonings. Stir to thoroughly combine.

4. Add squash and potatoes; bring to a boil. Reduce heat, cover, and simmer for 35 to 45 minutes or until vegetables are very soft and can be mashed with the back of a spoon.

5. Using a hand blender, puree vegetable mixture. Add combined cornstarch and chicken stock plus milk. Continue to cook until soup reaches desired thickness. Remove from heat and stir in Cognac.

Servings: 10       Yield: 8 cups

Author's Note: 

1. Cooking time will vary depending upon the size of chopped vegetables. Smaller cubes cook quicker than larger ones.

2. If you do not have a hand blender, you can puree the vegetables, working in batches, in a food processor.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour and 5 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving 201.73

Calories From Fat (17%) 33.75

% Daily Value

Total Fat 3.79 g 6%

Saturated Fat 2.14 g 11%

Cholesterol 9.03 mg 3%

Sodium 613.2 mg 26%

Potassium 834.01 mg 24%

Total Carbohydrates 35.07 g 12%

Fiber 4.17 g 17%

Sugar 9.64 g

Protein 5.81 g 12%

Fiber 4.17 g 17%

Copper 0.21 mg 11%

Energy 844.06

Glucose 1.67g

Iron 1.59 mg 9%

Lactose 1.83 g

Lysine 0.2g

Magnesium 60.56 mg 15%

Manganese 0.5 mg 25%

Net Carbohydrates 30.9 g

Phosphorus 142.93 mg 14%

Riboflavin 0.15 mg 9%

Selenium 1.91 mcg 3%

Thiamin 0.19 mg 13%

Vitamin A 12208.23 IU 244%

Vitamin B12 0.29 mcg 5%

Vitamin B6 0.41 mg 21%

Vitamin C 37.75 mg 63%

Vitamin D 19.64 IU 5%

Vitamin E 1.75 mg 18%

Vitamin K 3.54 mcg 4%

Zinc 0.67 mg 4%

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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