Roasted Butternut Bisque!

This was rich, while still being healthy. I think my guests will love it as a first course.

Serves 4
Ingredients

* 4 cups cubed peeled butternut squash (about 1 pound)
* Cooking spray
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 garlic clove, finely chopped
* 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
* 1 1/2 cups fat-free buttermilk
* 1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 375°.

2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.

3. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.

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