A warming autumn/winter soup.
||Melt butter in a large sauce pan. Add squash, onions and carrots and sauté for 5 minutes over medium heat.
||Add chicken broth, cover and simmer until vegetables are tender.
||Remove from heat. Add yogurt, evaporated milk and maple syrup.
||Transfer in small batches to a blender or food processor and puree. Note: I have a stick blender and just use it while the soup is still in the pot. I find it to be less messy.
||Return to sauce pan and heat over medium heat until hot.
||Salt and pepper to taste.
||Note: optional garnish with 1 tablespoon of plain non-fat yogurt or sour cream.
There are 153 calories in 1 serving of Butternut Bisque.
Calorie split: 27% fat, 54% carbs, 19% protein.
Amount Per Serving
% Daily Values*
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