Butternut squash is one of those great fall/winter vegetables that should be included in any diet. A half-cup of butternut squash contains more than a day’s requirement of vitamin A. In addition, you will be getting a lot of vitamin C, fiber, potassium, and even a bit of calcium and iron. Furthermore, it is low in calories — containing, on average, just 39 calories in that half-cup. This means that butternut squash not only tastes good, it is also good for you. This recipe for a rich and creamy butternut squash bisque includes lots of other goodies that are good for your healthy diet, too, plus it makes a nice hardy soup for those cold winter nights.
1 large butternut squash
3 cups stock
2 sliced carrots
1 chopped apple
1 chopped potato
1 large onion, chopped
¼ cup chopped fresh parsley
2 cloves garlic
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 cup evaporated milk
How to Make a Butternut Squash Bisque:
Step 1: Cut off the tough green leaves and the root ends of the leeks and discard. Cut the remaining leeks lengthwise and wash thoroughly. (Leeks tend to have a lot of dirt and grit buried in them.) Roughly chop.
Step 2: Peel and seed the butternut squash and then roughly chop.
Step 3: Combine all of the ingredients EXCEPT the evaporated milk in a 3-quart saucepan. Cover and cook over medium heat until the vegetables are fork-tender. (About 30 minutes.)
Step 4: Puree the mixture in a blender. (You may have to do this in batches.) Stir in the evaporated milk to achieve the desired consistency. (You can add more milk if the bisque is too thick.)