Monday, December 13, 2010

Butternut Bisque Soup

Oh, my! This was good and easy to make! Sweet and sour, yet savory. And thanks to yogurt and tad of maple syrup, it's guilt free! Add a fresh green salad and a hearty bread to the plate and you've got a winter feast! 

(My girls seemed to think I could cut back on the maple syrup a bit, so I suggest cutting it in half, taste the soup, and then add more if you think it is needed.)

Butternut Bisque Soup
From Simply In Season, p.190

2 T. butter
1 onion, chopped 
1 C. carrots, diced

Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.

3 C. chicken or vegetable broth

Add, cover and simmer for 10 minutes.

2 C. winter squash, cooked (I cubed mine and roasted it in the oven with olive oil)
1 1/2 C. plain yogurt (or 1/2 C. yogurt and 1 C. evaporated milk)
2 T. maple syrup

Add and then puree with immersion blender or transfer to an upright blender and puree to your liking. Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, and garlic powder. Garnish with sour cream or sage leaf (or both!).

Let me know how you like it!


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