Friday, January 18, 2013

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

1 comment:

  1. This is a great recipe. I made this last week and added sour green apples instead of celery. Thanks for posting.


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