Roasted Butternut Bisque

"I am a student in culinary school and also a volunteer at the local farmers' market. I enjoy creating dishes such as this soup using fresh seasonal vegetables when they first appear at the market." —Katy McNulty, Sewickley, PA

Yield: 4 servings (serving size: 1 1/3 cups)

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.

Nutritional Information

Calories:

104 (26% from fat)

Fat:

3g (sat 1.9g,mono 0.8g,poly 0.1g)

Protein:

4.8g

Carbohydrate:

15.9g

Fiber:

0.7g

Cholesterol:

8mg

Iron:

1.1mg

Sodium:

616mg

Calcium:

143mg