Butternut Squash Bisque

SoupNazi

Serves 4
Prep time 10 minutes
Cook time 30 minutes


1 large butternut squash
1 teaspoon olive oil
2 1/4 cups defatted chicken broth
2 teaspoons minced garlic
2 cups chopped onions
1 cup chopped sweet red peppers
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
salt
ground black pepper
1/4 cup nonfat plain yogurt


Directions
1. Pierce the squash several times with a sharp knife; place it on a paper towel in the microwave. Microwave on high for 5 minutes. Halve the squash lengthwise and remove the seeds; microwave on high for 5 more minutes.
2. In a large soup pot over medium-high heat, combine the olive oil and 1/4 cup of the broth; bring to a boil. Add the garlic, onions and peppers; cook and stir for 5 minutes.
3. Scoop the squash from its shell and cut into chunks; add the squash, ground red pepper, cumin and remaining 2 cups of broth to the soup. Reduce the heat to medium. Bring to a boil; simmer, covered, for 15 minutes.
4. Transfer the soup to a blender or food processor; puree until smooth. Return the soup to the pot; heat through. Add salt and pepper to taste; garnish each serving with yogurt.

Nutritional Facts per serving

CALORIES 231.5 CAL

FAT 1.8 G

SATURATED FAT 0.3 G

CHOLESTEROL 0.3 MG

SODIUM 287.2 MG

CARBOHYDRATES 51.6 G

TOTAL SUGARS 14.8 G

DIETARY FIBER 8.8 G

PROTEIN 8.9 G

SoupNazi

Serves 4
Prep time 10 minutes
Cook time 30 minutes


1 large butternut squash
1 teaspoon olive oil
2 1/4 cups defatted chicken broth
2 teaspoons minced garlic
2 cups chopped onions
1 cup chopped sweet red peppers
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
salt
ground black pepper
1/4 cup nonfat plain yogurt


Directions
1. Pierce the squash several times with a sharp knife; place it on a paper towel in the microwave. Microwave on high for 5 minutes. Halve the squash lengthwise and remove the seeds; microwave on high for 5 more minutes.
2. In a large soup pot over medium-high heat, combine the olive oil and 1/4 cup of the broth; bring to a boil. Add the garlic, onions and peppers; cook and stir for 5 minutes.
3. Scoop the squash from its shell and cut into chunks; add the squash, ground red pepper, cumin and remaining 2 cups of broth to the soup. Reduce the heat to medium. Bring to a boil; simmer, covered, for 15 minutes.
4. Transfer the soup to a blender or food processor; puree until smooth. Return the soup to the pot; heat through. Add salt and pepper to taste; garnish each serving with yogurt.

Nutritional Facts per serving

CALORIES 231.5 CAL

FAT 1.8 G

SATURATED FAT 0.3 G

CHOLESTEROL 0.3 MG

SODIUM 287.2 MG

CARBOHYDRATES 51.6 G

TOTAL SUGARS 14.8 G

DIETARY FIBER 8.8 G

PROTEIN 8.9 G